Process 26 vanilla cream cookies into fine crumbs and mix with 4 tablespoons melted unsalted butter. Press into a greased 10-inch springform pan and freeze for 15 minutes.

Combine 1 package of strawberry gelatin powder with 1 cup boiling water and stir until dissolved. Allow to cool to room temperature.

Beat 8 ounces of softened cream cheese with 3/4 cup granulated sugar until smooth, about 3-4 minutes.

Whip 1 cup of heavy cream with 2 tablespoons powdered sugar until stiff peaks form, about 3-5 minutes.

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

Layer half of the strawberry gelatin mixture over the crust, freeze for 15 minutes, then add the cream cheese layer and the remaining gelatin.

Crush remaining vanilla cream cookies and sprinkle on top, refrigerate for at least 4 hours before serving.