Crust Directions:

1. Start by placing 26 vanilla cream cookies in a food processor and blend until the cookies become fine crumbs.
2. Add the melted butter to the crumbs and process again until the mixture resembles wet sand.
3. Press the crumb mixture evenly into the bottom of a greased 10-inch springform pan. Make sure the crust is pressed firmly and evenly across the bottom.
4. Place the crust in the freezer for 15 minutes to set and firm up before adding the filling.

The crust serves as a solid base, providing the ideal balance of sweetness and crunch. Freezing it allows it to set properly, ensuring it won’t fall apart when you add the creamy filling.

Filling Directions:

1. In a separate bowl, dissolve the strawberry gelatin in the boiling water by stirring it for about two minutes until fully dissolved. Let the gelatin cool, but do not refrigerate it.
2. In another bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
3. In a third bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form, scraping the bowl as needed.
4. Divide the whipped cream mixture into two equal portions. Gently fold one half into the cream cheese mixture until fully combined. Fold the other half into the gelatin mixture.
5. Pour half of the strawberry gelatin mixture over the chilled crust and freeze for 15 minutes to set.
6. Once the gelatin layer is set, add the cream cheese mixture on top, spreading it evenly. Top this with the remaining strawberry gelatin mixture.

The layers of strawberry gelatin and cream cheese create a beautiful, striped effect in the cheesecake. The gelatin adds a fruity, slightly tart flavor that perfectly complements the richness of the cream cheese.

Topping Directions:

1. Coarsely crush the remaining vanilla cream cookies and strawberry wafer cookies. You can crush them by hand or place them in a sandwich bag and roll over them with a rolling pin.
2. If you want to add some color, drop a few drops of food coloring into the crumbs and mix well.
3. Sprinkle the crushed cookies evenly over the top of the cheesecake, ensuring it’s covered with a crunchy layer.
4. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to set properly.

The crunchy topping provides the perfect contrast to the creamy filling. It’s what makes each bite so satisfying, with the cookies adding texture and the strawberry wafers enhancing the fruity flavor.

Optional Garnish:

Before serving, pipe the whipped topping onto the cheesecake using a pastry bag fitted with a star tip. This adds a decorative touch and an extra layer of creaminess. You can also add a few fresh strawberries on top for garnish.