Make the Strawberry Cake Layers

a. In a large bowl, whisk together the white cake mix to remove lumps.  b. Sprinkle in the 6 oz strawberry gelatin mix, and whisk until fully integrated.  c. Add the 3 egg whites, ¼ cup vegetable oil, and 1 cup milk; mix on low speed until the batter is smooth and lump-free. d. Grease two 9-inch round cake pans with baking spray.  e. Divide the cake batter evenly between the two pans, filling each about ¾ full.  f. Bake at 350°F (177°C) for about 20 minutes, or until a toothpick inserted in the center comes out clean.  g. Let the cakes cool in the pans for a few minutes, then transfer them to a wire cooling rack to cool completely.

Make the Cheesecake Layers

a. In a large bowl, beat the 16 oz of room-temperature cream cheese, ¼ cup cornstarch, and ½ cup heavy whipping cream until smooth.  b. Add the 3 eggs, one by one, mixing until fully incorporated.  c. Stir in the 1 1/2 cup sugar and 1 tablespoon vanilla extract until the cheesecake batter is creamy and lump-free.  d. For the crustless cheesecake layer: Line a 9-inch round cake pan with parchment paper (letting it hang over the edges), then pour in 3 cups of the cheesecake mixture. e. Place that pan on a baking sheet, then pour ½ cup of water into the baking sheet (not into the cheesecake) to create a water bath.  f. Bake this cheesecake layer at 350°F (177°C) for 30 minutes, or until set. g. Meanwhile, make the crusted cheesecake: In a food processor, combine 1 package (or approximately half) of the butter cookies, ½ cup unsalted butter, and 2 tbsp ice water. Pulse until the mixture holds together like dough.  h. Press that dough into the bottom and slightly up the sides (about ¼ inch) of a 9-inch springform pan.  i. Bake the crust in that springform pan at 350°F (177°C) for about 15 minutes. j. Let the crust cool. Then pour in the remaining cheesecake batter, smoothing the top.  k. Bake the filled springform pan at the same temperature (350°F / 177°C) for 30–35 minutes, until the cheesecake is fully set. 

Make the Cookie Crumble (Crunch) Topping

a. In your food processor, add the rest of the butter cookies along with 2 tbsp ice water and ½ cup unsalted butter. Pulse until you get large crumbs.  b. Remove about half of that crumb mixture and set it aside (this will remain the “plain” crumbs).  c. To the remaining crumbs, add the 6 oz of strawberry gelatin mix and 3 drops of red food coloring in the processor. Pulse a few times until the crumbs have a medium-tone pink color.  d. Line a baking sheet with foil or parchment, then spread the pink crumbs and plain crumbs in a single layer. e. Bake at 350°F (177°C) for 10 minutes, just until the crumbs are slightly toasted.  f. Remove from the oven and let them cool completely, then break them apart (or “crumble” them) into smaller pieces. 

Make the Whipped Cream Cheese Frosting

a. In a mixing bowl, beat 8 oz room-temperature cream cheese with ½ cup unsalted butter until smooth and well combined.  b. Add ½ cup whipping cream and continue mixing until the mixture is fluffy.  c. Gradually add 2 1/4 cups confectioners’ sugar, beating until the frosting is smooth, thick, and scoopable. 

Assemble the Strawberry Shortcake Cheesecake

a. Make sure all layers are fully cooled before assembling.  b. Start with the crusted cheesecake (springform) as the bottom layer — remove it from the pan if needed.  c. Place one layer of the strawberry cake on top of the cheesecake.  d. Carefully place the crustless cheesecake layer (from the parchment-lined pan) on top of that cake layer. Use a spatula to position it gently or flip it over and peel off the parchment. e. Add the second layer of strawberry cake on top of the crustless cheesecake.  f. Frost the top and sides of the entire cake with the cream cheese frosting, keeping the layer thin.  g. Gently press the strawberry cookie crumbles (both pink and plain) over the frosting all around the top and the sides of the cake.