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1
Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan.
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2
Line side of pan with 4-inch-wide strip parchment or waxed paper.
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3
Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.
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4
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.
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5
Mash remaining sliced berries.
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6
Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften.
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7
Cook on low heat until gelatine is dissolved.
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8
Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.
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9
Fold in mashed berries; mix well.
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10
Gradually beat in gelatine.
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11
Refrigerate 5 minute or until slightly thickened.
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12
Whisk in 1 cup whipped topping; pour into prepared pan.
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13
Refridgerate 3 hours or until firm.
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14
Remove rim of pan; discard parchment paper.
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15
Cut reserved 8 strawberries in half.
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16
Spread remaining whipped topping around edge of cake and top with strawberry halves.
