Strawberry Cheesecake Supreme
8 NILLA 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
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.
Recipe found here: Strawberry Cheesecake Supreme