Preheat the oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the springform pan. Bake for 10 minutes.

Let the crust cool completely on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla, mix well, then add eggs one at a time.

Pour the filling over the crust. Bake for 45-50 minutes until the center has a slight wobble. Cool for 1 hour, then refrigerate for at least 4 hours.

Dissolve Strawberry Jell-O in boiling water, then add cold water. Fold in whipped topping and strawberries.

Spread the strawberry mixture over the cooled cheesecake. Refrigerate for 1 hour before serving.

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

Combine crushed cookies with melted butter and sprinkle over the cheesecake.