Beat together the cream cheese, cottage cheese, powdered sugar and vanilla until well blended in a food processor or blender. Fold in the thawed whipped topping. Puree the strawberries into a smooth sauce and set aside. In a small saucepan, sprinkle the gelatin over the cold water. Let the mixture stand for 1 minute. Heat the mixture over low until the gelatin is dissolved. Add the pureed strawberries, stirring to blend. Fold the strawberry mixture into the sour cream mixture. Pour into 8 small glasses or dessert dishes and refrigerate until firm, at least 3 hours. Decorate as desired before serving cold.