Add ¼ cup water to a microwave-safe bowl and sprinkle 1 tablespoon unflavored gelatin on top. Allow to sit for a few minutes.
Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will take just a few seconds. Set aside to cool.
Add the cream cheese to a large mixing bowl; using an electric mixer beat the cream cheese until smooth. Add in the powdered sugar and mix together until well combined. Slowly add in the gelatin mixture to the cream cheese mixture and mix until fully combined.
Separate the cream cheese mixture evenly between two large mixing bowls. Add 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste to one of the mixing bowls and mix until well combined.
Add 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and the strawberry puree to the other mixing bowl and mix until well combined. Set both bowls aside.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, whip the heavy whipping cream until soft peaks form.
Scoop half of the whipped cream into the vanilla bean cream cheese mixture and gently fold it in until well combined.
Scoop the remaining half of the whipped cream into the strawberry cream cheese mixture and gently fold it in until well combined.
Remove the crust from the refrigerator. Scoop the vanilla bean cheesecake mixture on top of the crust and spread it into one even layer.
Next, scoop the strawberry cheesecake mixture on top of the vanilla bean layer and spread it around into one even layer, making sure to smooth out the top.
Cover the no-bake cheesecake and transfer it to the refrigerator for at least 4 hours, or overnight, to firm up.