Simple No-Bake Crust:

1. Process 26 vanilla wafers into fine crumbs in a food processor. (Alternatively, you can use a ziplock bag and crush the cookies with a rolling pin.)
2. Combine the crumbs with melted butter and mix well until a moist and sandy texture forms.
3. Press the crumb mixture firmly into the bottom of a greased 10-inch springform pan.
4. Set the pan with the crust in the freezer for 15 minutes to chill and solidify.

Creamy Strawberry Filling:

1. Dissolve the strawberry Jello powder completely in boiling water. Stir well and let the mixture cool slightly at room temperature (do not refrigerate).
2. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and light.
3. In a separate bowl, whip the heavy whipping cream with powdered sugar until stiff peaks form.
4. Gently fold the whipped cream mixture into the cream cheese mixture in two batches.
5. Once combined, fold in the cooled strawberry Jello mixture.

Assembly and Chilling:

1. Pour half of the creamy strawberry filling over the chilled crust.
2. Crumble half of the reserved vanilla wafers (or graham crackers) and strawberry shortcake cookies (or substitute) and sprinkle them evenly over the first layer of filling.
3. Add the remaining half of the strawberry filling and top with the remaining cookie crumb mixture.
4. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or until completely set.

Optional Whipped Topping and Garnish:

1. For a decorative touch, pipe swirls of whipped topping over the chilled cheesecake using a piping bag with a star tip (optional).
2. Garnish with fresh strawberries or additional cookie crumbles before serving.

Enjoy this delightful no-bake Strawberry Crunch Cheesecake, perfect for a refreshing and easy summer dessert!