Preparation

• Combine  crumbs, coconut and butter; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment paper.
• Reserve  8 strawberries for later use; cut remaining strawberries into 1/4-inch-thick slices. Stand enough of the largest strawberry slices to form single layer of strawberries around edge of lined pan; gently press bottoms of strawberry slices against rim of pan. Mash remaining sliced berries.
• Sprinkle  gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly.  Remove from heat. 
• Beat  cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add mashed berries; mix well. Gradually beat 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. Run knife around rim of pan to loosen cake; remove rim.  Discard parchment paper. Cut reserved strawberries in half. Spoon dollops of the remaining whipped topping around edge of cheesecake; top with reserved strawberries.