Preheat oven to 350 degrees.

Grease and flour 2 tart dishes. Divide sugar cookie dough in half. Roll each half into a circle just bigger than the dish (roll it out onto parchment...makes transfer much easier), then press the dough into the dish. Repeat for second dish.

Bake until edges are lightly browned, 10-15 minutes. Recipes and crust thickness will vary, so watch them after 10 minutes so they don't overbake. Cool.

Add the cheesecake ingredients to a medium mixing bowl, and mix until thoroughly combined. Pour half of the cheesecake mixture into each cooked and cooled sugar cookie crust.

Cover and refrigerate until cheesecake is set.

Arrange strawberries in desired pattern on the cheesecake.

In a medium saucepan, combine the water, sugar and cornstarch, and boil until clear.

Remove from heat and add the Jell-o powder. Thoroughly combine.

With a pastry brush, brush the Jello-o mixtures over the strawberries. If desired, cover the exposed cheesecake edges (or leave as-is, depending on the look you're going for!).

Return to refrigerator until ready to serve.