Strawberry Cheesecake Supreme

• 28 vanilla wafers finely crushed, about 1 cup
• 1/2 cup Baker's Angel Flake Coconut
• 1/3 cup butter melted
• 4 cups strawberries fresh, divided
• 2 envelopes knox unflavored gelatine 1/4 oz. each
• 1/2 cup cold water
• 3 packages Philadelphia Cream Cheese 8 oz. each, softened
• 1 cup sugar
• 1/2 cup orange juice
• 1 tablespoon lemon juice
• 2 cups Cool Whip Whipped Topping thawed, divided

1. Mix first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment paper.
2. Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around inside edge of prepared pan; mash remaining strawberry slices.
3. Sprinkle gelatine over cold water in saucepan; let stand 5 min. to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl with mixer until blended. Add mashed berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.
4. Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Garnish cheesecake with halved berries and remaining COOL WHIP.

vanilla wafers, coconut, butter, strawberries fresh, unflavored gelatine, cold water, philadelphia cream cheese, sugar, orange juice, lemon juice, topping thawed

Taken from www.yummly.com/recipe/strawberry-Cheesecake-Supreme-1176246 (may not work)