Pulse 36 vanilla sandwich cookies in a food processor until coarse crumbs remain.

Stir the crumbs with 4 tablespoons melted unsalted butter until well combined and evenly moistened.

Press the mixture firmly into the bottom of a greased springform pan or a 9×13-inch pan for easier slicing. Chill the crust in the fridge while you prepare the next layers.

In a mixing bowl, combine the 16.5 ounces Strawberry Supreme cake mix, 3 large eggs, ½ cup melted butter, 1 cup whole milk, and 3 ounces strawberry gelatin mix.

Add 5 to 6 drops red food color gel if you want a more vivid pink. Beat just until the batter is smooth and uniform.

Pour about half of this batter over the chilled crust, leaving enough for another cake layer if your pan depth allows, or bake in two thinner layers if you prefer.

In a large bowl, beat 16 ounces softened cream cheese with ¾ cup granulated sugar and ¼ cup cornstarch until smooth.

Add ¼ cup heavy cream and 2 teaspoons vanilla, then beat in 3 large eggs one at a time until just blended.

Spread the cheesecake mixture gently over the partially set cake layer — smoothing the top with a spatula for an even finish.

Bake the layered cake at 325°F (160°C) until the cheesecake center is set around the edges but still slightly soft in the middle, about 45–60 minutes depending on pan size.

Turn off the oven and let the cake cool inside with the door cracked for 30 minutes to avoid thermal shock, then transfer to the fridge to chill completely, preferably overnight.

Beat 8 ounces softened cream cheese with ½ cup softened unsalted butter, ½ cup heavy cream, 1 teaspoon vanilla, and 2 cups powdered sugar until light and spreadable.

Chill briefly if it’s too soft, then frost the cooled cake with an even, generous layer.

If you baked two cake layers, place one, spread cheesecake, then top with the second layer and frost.

Garnish with fresh strawberries or a dusting of crushed cookie crumbs for texture and presentation. Refrigerate for at least 4 hours before slicing to ensure clean layers.