Add oreos to a food processor and grind until well broken up – they should resemble wet sand. Add in melted butter and jello, then pulse until combined.

Pour strawberry crunch onto a plate or baking sheet, then set aside.

Dip the top of each waffle cone into melted white chocolate, then shake off the excess chocolate. Roll each cone into the strawberry crunch, then set aside to allow the chocolate and crunch to harden.

Pour gelatin over 1/4 cup whipped cream, stir, and allow to sit for 3 minutes. Next, place it in the microwave in 10 second intervals, until the gelatin is completely dissolved. Set aside.

Using a stand mixer or hand mixer, beat ¾ cup whipped cream and confectioners sugar until stiff peaks have formed.

In a separate bowl, beat the cream cheese, sugar, sour cream, vanilla and strawberry jam until smooth. Mix together the cream cheese mixture, whipped cream, and gelatin, until smooth.

Cover the cheesecake filling with plastic wrap, then place into the fridge to stiffen for 6 hours.

Remove from the fridge, then add the filling to a piping bag and pipe the filling into each strawberry crunch cone.