Crush 26 vanilla cream cookies into fine crumbs. Reserve the remaining cookies for the topping.

In a mixing bowl, combine the crumbs with melted butter and mix until evenly coated.

Press the mixture into a greased 10-inch springform pan, using the back of a spoon to create a firm, even crust.

Place the crust in the freezer for 15 minutes to set.

Dissolve the strawberry Jello in boiling water, stirring until completely dissolved. Set aside to cool.

In a separate bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.

In another bowl, whip the heavy cream with powdered sugar until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture, followed by the cooled jello, mixing until fully combined.

Crush the strawberry wafer cookies and fold them into the filling for added crunch.

Spread half of the cheesecake filling over the chilled crust, smoothing it evenly.

Freeze the cheesecake for 15 minutes to help the first layer set.

Add the remaining cheesecake filling and smooth the top.

Crush the reserved vanilla cream cookies and strawberry wafer cookies for the topping.

Optionally, add a few drops of food coloring to enhance the visual appeal.

Sprinkle the crushed cookies over the top of the cheesecake and gently press them down to adhere.

Refrigerate the cheesecake for at least 4 hours, or until fully set.

Before serving, use a pastry bag to pipe decorative swirls of whipped topping on the cheesecake.

Optionally, garnish with fresh strawberries, strawberry sauce, or edible flowers.