To make the crust: In a small bowl, combine cookie crumbs, 2 tablespoons sugar and melted butter. Place a circle of parchment paper into the bottom of an 8-9 inch springform pan. Press crumb mixture into the bottom of the prepared pan and refrigerate until ready to fill.
To make the filling: In a medium bowl, whip cream cheese with 1/4 cup sugar and vanilla until completely smooth and fluffy.
In a separate medium bowl, whip the whipping cream until stiff peaks form.
Add 1/4 of the whipped cream to the cream cheese mixture and stir in by hand to lighten it.
Then,fold in the remaining whipped cream.
Transfer to prepared pan, smoothing top.
Place in the refrigerator while you make the gelatin topping.
To make the gelatin topping: Place gelatin in a medium bowl and prepare as to package directions.
Let stand 5 minutes or until slightly thickened.
Meanwhile, arrange the berries in a single layer on top of the cheesecake.
Pour thickened gelatin on top. Cover with plastic wrap, not letting plastic touch the surface of the gelatin. Chill several hours.