Prep
30-60 mins
Cook
3 HRS
Calories
320
Ingredients
28
Nilla Vanilla Wafers, crushed (about 1 cup)
1/2 cup
flaked coconut
1/3 cup
butter, melted
4 cups
fresh strawberries, hulled, divided
2 env
unflavoured gelatine
1/2 cup
cold water
3 pkg
(250 g each) Philadelphia Brick Cream Cheese, softened
1 cup
sugar
1/2 cup
orange juice
1 tbsp
lemon juice
2 cups
thawed Cool Whip Whipped Topping, divided
Instructions
Step 1
Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment.
Step 2
Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices.
Step 3
Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; set aside.
Step 4
Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.
Step 5
Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.