Preheat your oven to 325°F (160°C). Gather your ingredients and equipment.

Combine graham cracker crumbs, sugar, and melted butter. Press into a greased springform pan. Bake for 10 minutes until golden and cool.

Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, and eggs until well combined.

Pour filling over cooled crust. Bake for 45-50 minutes until edges are set.

Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Dissolve strawberry Jell-O in 1 cup boiling water. Add 1 cup cold water and refrigerate until slightly thickened.

Fold in whipped topping and sliced strawberries to thicken Jell-O mixture. Spread over chilled cheesecake.

Whip heavy cream and powdered sugar until stiff peaks form. Spread over the strawberry layer.

Combine crushed cookies with melted butter and Jell-O powder, then sprinkle over whipped cream layer.

Release sides of springform pan, slice, serve with whipped cream and whole strawberries.