Prepare the Crust:

• Crush 17 vanilla cream cookies into fine crumbs using a food processor or plastic bag and rolling pin.

• Mix the melted butter with the crumbs until well combined.

• Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while preparing the filling.

Make the Strawberry Gelatin Mixture:

• Dissolve the strawberry gelatin in 1 cup of boiling water. Stir until fully dissolved, then set aside to cool to room temperature.

Prepare the Cheesecake Filling:

• Beat the softened cream cheese and granulated sugar in a large bowl until smooth and creamy.

• Add the cooled strawberry gelatin to the cream cheese mixture and mix well.

• In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.

• Gently fold the whipped cream into the cream cheese mixture until fully combined.

Make the Strawberry Crunch Topping:

• Crush the remaining vanilla cream cookies and strawberry wafer cookies into crumbs.

• Mix the crushed cookies together to create the strawberry crunch topping.

Assemble the Cheesecake:

• Pour the cheesecake filling over the prepared crust and smooth it out evenly.

• Generously sprinkle the strawberry crunch topping over the cheesecake.

Add the Whipped Topping:

• Fill a pastry bag with the whipped topping and pipe decorative stars around the edge for a finishing touch.

Chill and Set:

• Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.

Serve:

• Carefully remove the sides of the springform pan once the cheesecake has set.

• Slice and enjoy the creamy, fruity, and crunchy layers!