Place the water in a small microwave-safe bowl. Sprinkle the gelatin on top and allow it to bloom, 5 minutes.
With a stand or hand mixer, thoroughly mix the cream cheese until smooth. Stop the mixer and scrape down the bowl. Add the sugar and continue to mix until well combined. The mixture should be smooth and without lumps.
Zap the gelatin mixture in the microwave for about 10 seconds to liquify. Stir the liquid gelatin into 1 cup of strawberry puree. Pour the strawberry mixture along with the vanilla into the cream cheese mixture and mix until combined. Set aside.
In a clean bowl, whisk the heavy cream and confectioners’ sugar with a stand or hand mixer until thickened and it holds stiff peaks. Add the sour cream and mix until just combined.
Add half of the whipped cream to the strawberry cream cheese mixture and fold until just combined. Add the remaining whipped cream and fold until smooth.
Remove the crust from the refrigerator and tip the strawberry cream cheese mixture into the pan. Spread with an offset spatula to smooth out the top.
Refrigerate the cheesecake for at least 4 to 6 hours or overnight before serving.