Let's whip it up
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Strawberries stand as sentinels around a colorful cloud of coconut-citrus cheesecake topped with tufts of whipped delight. In the realm of potluck dishes, ours reigns supreme.
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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 whipped topping; 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 whipped topping.
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