Strawberry Cheesecake Supreme

• vanilla wafer crumbs↗1 cup

  (about 40)

• shedded coconut1⁄2 cup
• unsalted butter, melted↗6 tablespoons
• fresh strawberries↗4 cups
• unflavored gelatin↗2 envelopes

  (1/4 ounce)

• cold water1⁄2 cup
• cream cheese, softened↗3 packages

  (8 ounce)

• sugar↗1 cup
• orange juice↗1⁄2 cup
• lemon juice↗1 tablespoon
• thawed whipped topping, divided2 cups

Step-by-step instructions

1. 1

   Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan.

2. 2

   Line side of pan with 4-inch-wide strip parchment or waxed paper.

3. 3

   Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.

4. 4

   Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan.

5. 5

   Mash remaining sliced berries.

6. 6

   Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften.

7. 7

   Cook on low heat until gelatine is dissolved.

8. 8

   Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.

9. 9

   Fold in mashed berries; mix well.

10. 10

    Gradually beat in gelatine.

11. 11

    Refrigerate 5 minute or until slightly thickened.

12. 12

    Whisk in 1 cup whipped topping; pour into prepared pan.

13. 13

    Refridgerate 3 hours or until firm.

14. 14

    Remove rim of pan; discard parchment paper.

15. 15

    Cut reserved 8 strawberries in half.

16. 16

    Spread remaining whipped topping around edge of cake and top with strawberry halves.