To a food processor, add biscuits and pulse until crumbs are fine (or add to a large zip top bag and crush with a rolling pin). Add butter and mix until well combined.
In an 8” springform pan, press crumb mixture in an even layer. Refrigerate for about 20 minutes while preparing the filling.
To a medium bowl, add strawberry gelatin and boiling water. Stir until dissolved, 2-3 minutes. Stir in cold water. Set aside to cool.
To a large bowl (or the bowl of a stand mixer), add cream cheese, cream, and powdered sugar. Using electric mixer, mix until well combined. Add cooled gelatin and mix until well combined.
Pour cheesecake mixture over crust and refrigerate for at least 4 hours.
Garnish with whole or diced strawberries as desired. Serve chilled.
Notes
Use a very heavy whipping cream (48%) for best results.