Strawberry Cheesecake Supreme

Ingredients

• 0.3 cup butter melted
• 24 oz philadelphia cream cheese softened
• 0.5 cup baker's angel flake coconut 
• 0.5 oz env. knox gelatine unflavored
• 1 Tbsp juice of lemon 
• 0.5 cup orange juice 
• 4 cups strawberries fresh divided
• 1 cup sugar 
• 28  vanilla wafers crushed finely
• 0.5 cup water cold
• 2 cups cool whip whipped topping divided thawed

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• blender
• springform pan

Directions

1. Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment.
2. Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices.
3. Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly.
4. Remove from heat; set aside.
5. Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended.
6. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened.
7. Whisk in 1 cup COOL WHIP; pour into prepared pan.
8. Refrigerate 3 hours or until firm.
9. Remove rim of pan; discard parchment.
10. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.