Base:

1. Line the inside of a 23cm/9-inch springform pan with parchment paper. 

2. Mix the crushed biscuits, coconut and melted butter together and press down onto the base of the tin. 

3. Refrigerate for 30 minutes before adding the filling.

4. Stand the sliced strawberries against the parchment paper around the tin.

Strawberry Cheesecake:

1. Mash the 2 cups of diced strawberries but still leave small pieces of strawberries. 

2. Sprinkle the gelatine over the cold water. Let it stand for a few minutes until the water absorbs the gelatine, then heat it in the microwave for a few seconds until dissolved.

3. If it is hot let it cool before adding to the cheesecake filling. 

4. Beat the cream cheese, sugar and juices in a large bowl until well blended. 

5. Add the mashed strawberries with their juice and mix well, then gradually beat in gelatine and fold in whipped cream.

6. Pour cheesecake filling over biscuit base. 

7. Refrigerate for at least 5 hours or overnight. 

8. Remove rim of pan and parchment paper and top with sliced strawberries.

9. Enjoy!