Spray a deep, 9x13 baking dish with nonstick cooking spray. Set aside.

Place the vanilla wafers in a food processor and pulse until only crumbs remain.

Add in the melted butter and pulse just until combined.

Spread onto the bottom of prepare pan and firmly press down, using the bottom of a glass or measuring cup, to form an even crust.

In a large mixing bowl or the bowl of a stand mixer, beat the cream cheese until light and fluffy, scraping down the sides and bottom of bowl as needed, about 3 minutes.

Add the powdered sugar and mix until combined.

Mix in the sour cream until smooth and then fold in whipped topping until no streaks remain. Use an offset spatula to smooth into an even layer on top of the crust.

Combine strawberry gelatin and boiling water in a medium, heat-safe mixing bowl and whisk until the gelatin dissolves.

Stir in the ice cubes and stir until they melt. Let cool to room temperature.

Slowly stir in the heavy cream. Fold in the whipped topping and strawberries until evenly combined.

Carefully spread the strawberry layer over the cream cheese layer. It will appear thin but will set up as it chills.

Cover with plastic wrap, then place in the refrigerator for 6 hours or until fully set.

Spread whipped topping or whipped cream on top and then garnish with fresh strawberries and mint if desired. Cut into squares, serve and enjoy!