Blend 26 vanilla cookies into fine crumbs. Melt 4 tablespoons of unsalted butter and mix with crumbs. Press evenly into a greased 10-inch springform pan and freeze for 15 minutes.

Combine 1 packet of gelatin with ¼ cup of boiling water, stirring until dissolved. Allow to cool but do not refrigerate.

Beat 16 ounces of softened cream cheese with ¾ cup of granulated sugar for 3-4 minutes until light and fluffy. Set aside.

Whip 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until soft peaks form (about 3 minutes).

Fold half of the whipped cream into the cream cheese mixture. Combine the rest of the whipped cream with the cooled gelatin until smooth.

Pour half of the strawberry mixture over the crust. Freeze for 15 minutes. Add the cream cheese layer, then top with the remaining strawberry mixture.

Crush remaining cookies for topping. Mix with food coloring if desired. Sprinkle over chilled cheesecake.

Cover with plastic wrap and refrigerate for at least 4 hours until set. Serve with whipped topping or fresh strawberries if desired.