Crush the cookies. Spoon the crumbs evenly into the bottoms of eight 5 ounce dessert cups.
Beat the heavy whipping cream and powdered sugar until stiff peaks form. Refrigerate until needed.
Beat the cream cheese and sugar until creamy.
Place the strawberries in a food processor and puree. Add the hot water and gelatin and pulse again.
Beat the pureed strawberries into the cream cheese mixture until creamy. Fold in ½ cup of the whipped cream gently.
Divide the strawberry cheesecake evenly into the dessert cups. Use the back of a spoon to spread the mixture out flat.
Open the pie filling. Use a fork to break apart the bigger berries. Spoon the pie filling onto the top of the cheesecake.
Use a piping bag and icing tip 1M to pipe the remaining whipped cream on top of the parfaits.
Refrigerate at least 1 hour to let the mixture set up. Add cookies and sprinkles right before serving.
