Prepare the crust by pulverizing sugar cookies in a food processor until they resemble fine crumbs. Mix in cooled melted butter until well combined. Press into the bottom of a greased 9-inch springform pan. Freeze for 30 minutes.

In a large mixing bowl, beat softened cream cheese with sugar until smooth and creamy, about 3-4 minutes. Set aside.

Combine boiling water with strawberry gelatin, stirring until dissolved. Allow to cool for about 10 minutes.

Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, around 2-3 minutes. Split into two equal portions.

Fold one portion of whipped cream into the cooled gelatin mixture.

Fold the second portion of whipped cream into the cream cheese mixture until well combined. Spread half over the crust.

Pour the gelatin mixture over the cream cheese layer and freeze for about 15 minutes.

Spread the remaining cream cheese mixture over the strawberry layer and add the second layer of strawberry mixture. Freeze again.

Prepare the topping by pulsing remaining cookies and wafers in a food processor until fine crumbs. Once set, sprinkle over the cheesecake.

Finally, refrigerate the cheesecake for at least 6 hours before serving.