Transfer the cookie crumbs to a small mixing bowl and then add the melted butter and salt. Stir until all the crumbs are evenly coated. (You can alternatively mix the cookie crumbs and melted butter in your food processor, but a bowl makes it a little easier).

Press the mixture into the bottom of the prepared baking pan. Use the bottom of a glass or measuring cup to help press it firmly into an even layer.

Place the prepared crust into the freezer to chill while making the cheesecake layer.

For the next layer, in a large mixing bowl using a hand mixer on medium high speed, beat the cream cheese and vanilla extract until smooth and creamy.

Slowly sprinkle in the powdered sugar and beat until well it's mixed together completely.

Using a rubber spatula, fold in one 8 ounce tub of the thawed Cool Whip just until it is well combined.

Then fold in the fresh diced strawberries.

Take the crust out of the freezer and then spread the cream cheese layer evenly onto the crust. Use an offset spatula to spread it out and try to remove any air pockets.

Place the baking pan back into the freezer while preparing the strawberry jello layer.

In a clean large bowl, combine the strawberry Jello powder with boiling hot water and stir together until fully dissolved.

Add the ice water. It should be ¾ cup water WITH ice. Whisk it for about 2 minutes or until the ice completely melts.

The Jello mixture should now be cold to touch. If not, then allow it to cool completely for a few more minutes before adding the Cool Whip.

Once cooled, mix in one 8 ounce tub of Cool Whip and stir together until well blended. Place the bowl in the refrigerator to chill for 30 minutes and to allow the jello mixture to thicken up.

Cover and refrigerate for at least 4 hours, or overnight, to give the jello layer the time it needs to set completely.