Process 26 vanilla cream cookies in a food processor until they resemble fine crumbs. Combine with ½ cup melted butter and press firmly into a greased 10-inch springform pan. Freeze for about 15 minutes to set.

Mix 1 packet of gelatin with ½ cup boiling water until fully dissolved. Set aside to cool at room temperature.

In a bowl, beat 8 oz of softened cream cheese and ½ cup of granulated sugar until smooth. In another bowl, whip 1 cup of heavy cream with ¼ cup of powdered sugar until stiff peaks form. Set aside.

Gently fold half of the whipped cream into the cream cheese mixture. Then, add the cooled gelatin into the remaining whipped cream and fold until smooth.

Pour half the strawberry gelatin mixture over the chilled crust and freeze for 15 minutes. Spread cream cheese mixture over it, then pour the remaining strawberry gelatin on top.

Sprinkle crushed vanilla cream cookies on top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.