Strawberry Cheesecake Supreme - cooking recipe

Ingredients

1 cup vanilla wafer crumbs (about 40)
1/2 cup shedded coconut
6 tablespoons unsalted butter, melted
4 cups fresh strawberries
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1/2 cup orange juice
1 tablespoon lemon juice
2 cups thawed whipped topping, divided

Preparation

Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan.
Line side of pan with 4-inch-wide strip parchment or waxed paper.
Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.
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.
Mash remaining sliced berries.
Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften.
Cook on low heat until gelatine is dissolved.
Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.
Fold in mashed berries; mix well.
Gradually beat in gelatine.
Refrigerate 5 minute or until slightly thickened.
Whisk in 1 cup whipped topping; pour into prepared pan.
Refridgerate 3 hours or until firm.
Remove rim of pan; discard parchment paper.
Cut reserved 8 strawberries in half.
Spread remaining whipped topping around edge of cake and top with strawberry halves.