Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until resembling wet sand. Press into the bottom of a 9-inch springform pan.

Bake the crust for about 10 minutes or until lightly golden, then cool completely.

Beat together softened cream cheese and sugar until smooth. Gradually add sour cream and vanilla, then mix in eggs one at a time.

Pour the filling over the cooled crust and bake for 45-50 minutes until slightly wobbly.

Cool the cheesecake at room temperature, then chill in the refrigerator for at least 4 hours.

Dissolve strawberry Jell-O in boiling water, add cold water, stir, and chill until thick.

Fold in whipped topping and chopped strawberries into the thickened Jell-O, then spread over the cheesecake.

Whip heavy cream with powdered sugar until stiff peaks form, then spread over the strawberry layer.

Mix crushed cookies with melted butter and dry Jell-O powder, sprinkle over the whipped cream layer.

Allow to set, then slice and serve.