Process the vanilla cookies in a food processor until fine crumbs. Mix the crumbs with melted butter and press into a greased springform pan. Freeze for 15 minutes.

Dissolve the unflavored gelatin in boiling water and set aside to cool. Beat cream cheese and granulated sugar until smooth. Whip heavy cream until stiff peaks form.

Fold half of the whipped cream into the cream cheese mixture. Mix the cooled gelatin into the remaining whipped cream.

Pour half of the strawberry mixture over the crust, freeze for 15 minutes. Add cream cheese mixture, followed by the remaining strawberry mixture.

Crush remaining vanilla cookies and strawberry wafers, sprinkle over the cheesecake. Add food coloring if desired.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set.

Just before serving, optionally top with extra whipped cream and slice with a warm knife.