Crust Directions:
1-Place 26 cookies into food processor and: Place 26 cookies into food processor and process until they are fine crumbs. Add melted butter and process until crumbly and a wet sand-like texture. Press evenly into the bottom of a greased 10″ springform pan to create the crust. Freeze for 15 minutes.

Filling Directions:
2-Combine boiling water and gelatin and mix: Combine boiling water and gelatin and mix for 2 minutes until dissolved. Set aside to cool. Do not refrigerate.
3-In a separate bowl, beat together cream: In a separate bowl, beat together cream cheese and granulated sugar until smooth. Set aside.
4-In a separate bowl, beat whipping cream: In a separate bowl, beat whipping cream and powdered sugar until stiff peaks form, scraping down the bowl once. Place half of the whipped cream mixture with the cream cheese and half with the gelatin. Beat cream cheese together until smooth and whisk gelatin together until smooth.
5-Pour half of the strawberry mixture on: Pour half of the strawberry mixture on the crust. Freeze for 15 minutes. Remove from the freezer and add the cream cheese mixture and top with remaining strawberry mixture.
6-Coarsely crush remaining vanilla cream cookies and: Coarsely crush remaining vanilla cream cookies and strawberry wafers. You can coarsely shop with a tart shaper or place into a sandwich bag, seal and crush with a rolling pin. If desired, add a few drops of food coloring to the crushed cookies and mix to color. Mix cookies together and sprinkle on top. Refrigerate for 4 hours or until ready to serve.
7-Before serving, top with whipped topping if: Before serving, top with whipped topping if desired.