Step 1: Make the Crust

1. Process 26 vanilla cream cookies into fine crumbs and mix well with melted butter.
2. Press the mixture into the bottom of a greased 10″ springform pan.
3. Freeze for 15 minutes to set.

Step 2: Make the Filling

1. Dissolve the strawberry Jello in boiling water and let it cool (do not refrigerate).
2. Beat the cream cheese and granulated sugar together until smooth.
3. Whip the heavy cream with powdered sugar to stiff peaks, then fold it into the cream cheese mixture and cooled strawberry Jello in two steps.
4. Layer half of the whipped cream mixture over the crust, followed by half of the strawberry Jello mixture. Freeze for 15 minutes.
5. Add the remaining cream cheese mixture and top with the remaining strawberry mixture.

Step 3: Add the Topping

1. Pipe the whipped topping over the cheesecake using a pastry bag with a star tip (Wilton 1M tip recommended).
2. Optional: Crumble the remaining vanilla cream cookies over the topping for extra crunch.
3. Freeze for at least 2 hours before serving.