To a large food processor add the graham crackers and pulse until a fine crumb. Add the melted butter to the food processor while at low speed.
Once combined, pour the contents into a 9x13 casserole dish and press to form an even layer. Place into the freezer while you assemble the other ingredients to firm up.
In a large bowl, whip the softened cream cheese with the powdered sugar. Fold in one container of cool whip. Spread into an even layer on top of the graham cracker crust and refrigerate for 30 minutes.
In another large bowl dissolve the Jello powder with boiling hot water. As it begins to cool (bowl should get close to room temperature), add the cold water.* Once cooled on the counter (not in the refrigerator as you do not want the Jello to setup) and slightly thickened (about 5-10 minutes), fold with a container of cool whip. Add 3 cups of chopped strawberries, reserving about a cup for the garnish on top.** Spread into an even layer on top of the cheesecake layer. Return to the refrigerator to cool for another 30-45 minutes.
Add the last container of cool whip on top in an even layer. Garnish with more fresh strawberries. Freeze or refrigerate for a couple hours to setup all layers.
Remove and cut with a knife that has been ran under hot water for clean cuts.
This is served more easily if allowed to softened slightly (about 10 minutes) after being frozen.
If mixing in a glass bowl, adding cold water to the hot jello mixture could cause thermal shock and break the glass bowl.
If you love strawberries like I do, add all four cups into the strawberry Jello layer and add additional chopped strawberries on top to your liking.
If freezing before serving, wait to add the strawberries to the top until after sliced.