Crush vanilla cream cookies into fine crumbs and mix with melted butter. Press into the bottom of a greased 10-inch springform pan and freeze for 15 minutes.

Dissolve strawberry gelatin powder in 1 cup of boiling water, stir until fully dissolved and cool to room temperature.

Beat softened cream cheese and granulated sugar together until smooth. Scrape sides for an even mixture.

Whip heavy cream with powdered sugar to stiff peaks in a separate bowl.

Fold half of the whipped cream into the cream cheese mixture, then fold the rest into the cooled gelatin.

Pour half of the gelatin mixture over the crust in the springform pan and freeze for 15 minutes.

Spread the cream cheese layer over the first layer and pour the remaining gelatin on top carefully.

Crush any leftover cookies for topping, optional to add food coloring, and sprinkle over the cheesecake.

Refrigerate for at least 4 hours or overnight covered tightly.

Let sit at room temperature for 15-20 minutes before slicing and serve chilled.