Strawberry Cheesecake Supreme

• 28 vanilla wafers, finely crushed
• 1/2 cup BAKER'S ANGEL FLAKE Coconut
• 1/3 cup butter, melted
• 4 cups fresh strawberries, divided
• 2 env. (1/4 oz. each) KNOX Unflavored Gelatine
• 1/2 cup cold water
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1/2 cup orange juice
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 cups thawed COOL WHIP Whipped Topping, divided

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

vanilla wafers, s angel, butter, fresh strawberries, env, cold water, philadelphia cream cheese, sugar, orange juice, lemon juice, topping

Taken from www.kraftrecipes.com/recipes/strawberry-cheesecake-supreme-118491.aspx (may not work)