Preheat the oven to 325 degrees F. Combine the crumbs, sugar and butter and press into bottom of a 9 inch round cheesecake pan. Bake for 8 to 10 minutes and let cool.
Put the cold water in a small saucepan or custard cup. Add the gelatin and allow it to sit and soften for about 5 minutes. Turn heat to low stir over low heat until dissolved. If using custard cup, microwave for about 10 seconds. Let cool while you prepare the cake.
In a metal bowl, using an electric mixer, beat the whipped cream until stiff peaks form. Set aside.
In another mixing bowl, beat the softened cream cheese, sugar and vanilla until smooth.
Drain the juice from the thawed strawberries. Add enough milk to make 1 cup liquid, and stir into cream cheese mixture.
Gradually add the dissolved gelatin to the cheesecake mixture.
Divide the reserved strawberries in half. Puree about half of them and add to the batter. You will use the rest for the topping, so keep the processor handy.
Fold the whipped cream into the batter, then pour the mixture into the cheesecake pan and chill for a few hours or until firm.
To make the strawberry puree topping, puree the remaining strawberries and add sugar to taste. Garnish cheesecake with the strawberry puree and sweetened whipped cream.