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Strawberry Cheesecake Supreme

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video by: kraft
Strawberries stand as sentinels around a colorful cloud of coconut-citrus cheesecake topped with more fruit and tufts of whipped cream.
time
prep:
35 min
total:
3 hr 35 min
servings
total:
16 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

Size Wise
Since this special-occasion cheesecake serves 16, it's the perfect dessert to serve at your next party or family gathering.
Substitute
Substitute waxed paper for the parchment paper to line the pan.
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