Crush the cookies in a plastic bag using a rolling pin until they are finely crushed.

Melt the butter in a saucepan over low heat and mix in the crushed biscuits until well combined. Press the mixture into the bottom of an 8-inch springform pan to form the crust. Refrigerate for about 20 minutes.

In a mixing bowl, beat together the powdered sugar, heavy cream, whipping cream, and cream cheese until smooth and creamy.

Prepare the strawberry gelatin according to package instructions, let it cool, and pour into the batter. Mix until all ingredients are fully blended.

Spread the cheesecake mixture evenly over the biscuit crust. Place whole or diced strawberries on top.

Refrigerate the cheesecake for at least 4 hours, or until set.

Serve chilled.