In a food processor, crush the vanilla cream cookies into fine crumbs. Combine with melted butter and press into a greased 10-inch springform pan. Freeze for 15 minutes.

Pour boiling water over unflavored gelatin in a separate bowl. Stir until dissolved and let cool at room temperature.

Beat cream cheese with granulated sugar until smooth. In another bowl, whip heavy cream with powdered sugar until stiff peaks form.

Fold half of the whipped cream into the cream cheese mixture. In a separate bowl, mix remaining whipped cream with cooled gelatin.

Pour half of the gelatin-infused strawberry mixture over the crust, freeze for 15 minutes, then add cream cheese mixture on top followed by remaining strawberry mixture.

Crush remaining cookies and mix with chopped strawberries. Sprinkle over the top of the cheesecake.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Before serving, add whipped topping to each slice and garnish with fresh strawberries.