Begin by processing vanilla cream cookies into fine crumbs using a food processor or a rolling pin in a sealed bag. Mix the crushed cookies with melted butter until the mixture resembles wet sand. Press this mixture evenly into the base of a greased 10" springform pan, ensuring it’s compact. Freeze the crust for 15 minutes to set it.

In a small bowl, combine boiling water with the gelatin packet, stirring until fully dissolved. Allow this mixture to cool slightly without refrigerating to ensure that the No-Bake Strawberry Crunch Cheesecake sets properly.

In a mixing bowl, beat softened cream cheese and granulated sugar together until the texture is smooth and fluffy, about 2-3 minutes. In a separate bowl, whip the heavy cream with powdered sugar until it reaches stiff peaks.

Gently stir half of the whipped cream into the cream cheese mixture until well combined. Then, fold the rest of the whipped cream gently into the cooled gelatin.

Pour half of the strawberry mixture over the prepared crust, spreading it evenly. Place the pan back in the freezer for 15 minutes to allow this layer to set slightly. Spread the cream cheese mixture on top of the set strawberry layer, followed by the remaining strawberry mixture.

Sprinkle the crushed vanilla cream cookies generously on top of the final strawberry layer. Cover the cheesecake lightly with plastic wrap and refrigerate for at least 4 hours.