Crush the cookies in food processor or using a rolling pin.
In a medium-size bowl, mix the cookie crumbs and melted butter until well combined. Press the mixture into the bottom and up the sides of a greased 9-inch springform pan or deep-dish pie plate. Set the pan aside.
To Make the Filling:
In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly on top. Mix to combine well, and allow the mixture to sit for a few minutes until the gelatin swells.
Heat the mixture on low heat until it has just liquefied, but isn’t hot. Set the gelatin aside briefly.
In a large bowl with a handheld mixer or the bowl of a stand mixer with the paddle attachment, place the cream cheese and sour cream, and beat on medium-high speed until light and fluffy (about 2 minutes).
While still mixing, slowly pour in the gelatin mixture, and continue to mix until smooth. Add the salt and vanilla and beat until smooth. Add the confectioners’ sugar and beat until smooth. Pour the mixture into the prepared crust.
Place the pan in the refrigerator for at least 3 hours or until set. It will move only slightly when the pan is shaken from side to side.
Remove the pan from the refrigerator, and free the filling from the sides of the pan by running a butter knife or offset spatula carefully all around the inside of the perimeter.
Remove the sides of the pan, slice, and serve with strawberries and a sprinkling of sugar.