Preheat oven to 325 F. Combine crumbs, coconut & butter; press into bottom of a 9-inch spring form pan. Bake for 8-10 minutes. Remove from oven & cool. Line sides of pan with a strip of parchment paper wide enough to reach the top of pan.
Reserve several strawberries for garnish. Cut two 1/4″ slices from center part of enough strawberries to press in a single row of slices around base edge of pan. Cut up remaining strawberries to make 2 cups.
Process strawberries in food processor slightly; add softened cream cheese, sugar, orange & lemon juice. Continue to process until very smooth.
Soften gelatin in cold water; stir over low heat until dissolved. Beat into cheese mixture. Refrigerate until mixture just begins to mound. Fold in 1 cup whipped cream; pour into prepared crust &
refrigerate for several hours or overnight. Remove cheesecake from pan; carefully remove parchment paper.
Garnish with whipped cream, strawberry slices & fresh mint leaves.
Recipe Notes
In the picture for the blog I chose to dip some strawberries to use in the garnish. Other times, I have made a floret of whipped cream on top of each serving piece topped it with a slice of strawberry & a piece of fresh mint.
On occasion, I haven’t baked the crust if time was of the essence & the cheesecake would be used right away.
If you prefer a stronger strawberry flavor the 1 cup of whipping cream can be omitted. The cheesecake seems to have no problem ‘setting up’ without it.