Preheat your oven to 325°F (160°C). In a bowl, mix together graham cracker crumbs, 2 tablespoons of sugar, and ½ cup of melted butter. Press this mixture into the bottom of a 9-inch springform pan.

Bake for about 10 minutes, then let the crust cool completely.

In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth. Add in the sour cream and 1 teaspoon of vanilla extract, mixing well.

Incorporate the eggs, one at a time, beating well after each addition until everything is well blended.

Pour this mixture over the cooled crust and bake for approximately 45 to 50 minutes. The cheesecake should be slightly jiggly in the center. Once done, let it cool completely, then refrigerate for at least 4 hours to set.

For the strawberry layer, dissolve the dry strawberry Jell-O in boiling water, then add the cold water and chill until it thickens.

Once thickened, gently fold in the whipped topping and chopped strawberries. Spread this mixture over the cheesecake base and chill for an additional 2 to 3 hours.

Next, whip the heavy cream with powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.

Spread this whipped cream over the strawberry layer.

In a separate bowl, mix crushed cookies with melted butter and the remaining Jell-O powder then sprinkle this mixture over the whipped cream layer.

Chill for at least 1 hour before serving to allow everything to set nicely.