Step 1: Combine the crushed biscuits and melted butter in a bowl. Press the mixture firmly into the base of a 9-inch springform pan. Chill in the refrigerator for 30 minutes.
Step 2: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Step 4: Spread the cream cheese filling over the chilled biscuit base. Smooth the top with a spatula and return to the refrigerator for at least 4 hours.
Step 5: Dissolve the strawberry gelatin in boiling water, then stir in the cold water. Let it cool completely at room temperature.
Step 6: Arrange sliced strawberries over the set cheesecake. Carefully pour the cooled jelly over the back of a spoon onto the cake. Refrigerate for another 2-3 hours until the jelly is fully set.