Mix the biscuit crumbs, coconut, and butter.
Press into the bottom of a 9″ (23 cm) springform pan.
Cover the inner edge of the pan with parchment paper, high enough to exceed the pan by 1″ (2.5 cm).

Set aside enough strawberries to decorate the cake.
Cut the strawberries in half and place them, cut side against the pan wall.

Cut the rest of the strawberries to get 2 cups (500 ml) and mash them.

In a large bowl, mix the cream cheese, sugar, orange juice, and lemon juice with an electric mixer until smooth.
Add the mashed strawberries and mix.
Soak the gelatin in cold water for 10 minutes, then melt it in the microwave for 20 seconds, and add it to the cheese mixture. Mix well.
Fold in the whipped cream and pour the mixture into the pan.
Cover the cake with plastic wrap.
Refrigerate for a few hours or overnight. Unmold.
Remove the plastic wrap and decorate the cake with sliced strawberries.