Strawberry Cheesecake Supreme

By brandymarshall

Ingredients

• 28 vanilla wafers, finely crushed (about 1 cup)
• 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
• 2 cups thawed COOL WHIP Whipped Topping, divided

Details

Servings 16
Preparation time 35mins
Cooking time 215mins
Adapted from kraftrecipes.com

Preparation

Step 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.

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.

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.

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.