Place 26 vanilla cream cookies in a food processor and pulse until they are fine crumbs. In a mixing bowl, combine the cookie crumbs with melted butter, mixing until crumbs resemble wet sand. Press the mixture into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes.

In a medium bowl, dissolve the strawberry jello in 1 cup of boiling water, stirring until fully dissolved. Set aside to cool.

In a large bowl, beat the softened cream cheese with granulated sugar until smooth. In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Gradually fold in the cooled strawberry jello until combined.

Crush the strawberry wafer cookies and fold them into the filling for extra texture and flavor.

Remove the crust from the freezer and spread half of the cheesecake filling over it. Freeze for 15 minutes to firm up, then spread the remaining filling evenly over the first layer.

Crush the reserved vanilla cream cookies and strawberry wafers, and sprinkle over the top of the cheesecake. Press gently to adhere.

Refrigerate the cheesecake for at least 4 hours, allowing it to fully set.

Just before serving, pipe decorative swirls of whipped topping around the edge of the cheesecake.