Strawberry Cheesecake Supreme

Crust 250 ml vanilla wafer crumbs 125 ml angel flake coconut 75 ml melted butter Filling 1 litre fresh strawberries cleaned 3 - 250 g cream cheese softened 250 ml sugar 125 ml orange juice 15 ml lemon juice 2 envelopes unflavored gelatin 125 ml cold water 250 ml whipping cream Garnish whipped cream mint leaves

Combine crumbs, coconut and butter; press onto bottom of a 9 inch springform pan. Grease pan sides and like with a strip of wax paper wide enough to reach top of pan. Reserve several strawberries for garnish. Cut two 1/4" slices from centre part of enough strawberries to press a single row of slices around base edge of pan. Cut up remaining strawberries to make 2 cups. Blend or mash prepared strawberries. IN a lge bowl beat crfeam cheese, sugar, juice and lemon juice until very smooth. Beat in berries. Soften gelatin in cold water; stir over low heat until dissolved. Beat into cheese mixture. Refrigerate until mixture just begins to mound. Fold in whipped cream; pour into prepared pan. Refrigerate serveral hours or overnight. Remove cake from the pan. Remove wax paper and garnish cake with whipped cream, strawberry slices and fresh mint.

The filling can be made in a food processor. Makes 12 servings. A gourmet club recipe.