Make the Cookie Crumb Topping

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Divide the crushed cookies evenly into two bowls.

In one bowl, add the strawberry gelatin mix and stir.

Add 2 tbsp melted butter to the plain crumbs and mix well.

Mix 5–6 drops red food gel into the remaining 2 tbsp melted butter and pour over the gelatin-crumb mix. Stir until color is even.

Spread both mixtures separately onto the baking sheet and bake for 10 minutes. Let cool completely.

Bake the Strawberry Cake Layers

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

In a large bowl, combine cake mix, eggs, melted butter, milk, and strawberry gelatin. Beat on medium speed until smooth.

Divide batter between the prepared pans.

Bake for 24–28 minutes, or until a toothpick comes out clean. Cool completely, then remove from pans.

Prepare the Cheesecake Layer

Lower oven temp to 325°F. Line the bottom of a 9-inch springform pan with parchment and grease sides.

In a small bowl, whisk together sugar and cornstarch.

In a large bowl, beat cream cheese, heavy cream, and vanilla until creamy.

Add eggs one at a time on low speed. Slowly mix in sugar/cornstarch mixture. Beat just until smooth (don’t overmix).

Pour batter into the prepared pan.

Bake at 325°F for 40 minutes. Turn oven off, leave door closed, and let it sit inside for 20 minutes more.

Cool on a wire rack for 30 minutes, then tightly wrap and freeze for 1 hour.

Make the Frosting

In a large bowl, beat cream cheese, heavy cream, and butter on medium-high speed for 1½–2 minutes. Scrape down sides.

Reduce speed, add vanilla, then gradually add powdered sugar, mixing until smooth and fluffy.

Assemble the Cake

Place one strawberry cake layer on a serving plate. Spread ¼ cup frosting evenly over the top.

Carefully remove the cheesecake from the pan. Invert it to remove the base and parchment, then place it on top of the frosted cake layer.

Add another ¼ cup frosting over the cheesecake and spread evenly.

Top with the second cake layer.

Frost the entire cake with the remaining frosting (don’t worry about crumbs).

Press the cooled cookie crumbs onto the sides and sprinkle over the top. Pat gently to adhere.