Strawberry Coconut Cheesecake Brownies

For the pie filling:
Bring 3 cups of water to a boil in a saucepan. Add chopped strawberries and bring back to a boil. Boil for 1 minute. Remove from heat, drain the berries and set aside.

In another saucepan mix sugar and cornstarch. Stir in syrup, lemon juice and 3/4 cup of water. Bring to a boil on high. Reduce heat to medium and simmer for 6 minutes stirring constantly. Remove from heat and stir in the Jello mix until combined. Then add the cooked strawberries. Set aside.

For the brownies:
Preheat oven to 350 F.

Prepare brownie batter according to the instructions on the back of the package. Pour batter into a greased 9×13 pan. Set aside.

In a mixing bowl, cream the butter, cream cheese and cornstarch. Stir in the milk, egg, and rum extract and beat until creamy. Stir in coconut by hand. Gently spoon on top of the brownie layer and spread out.

Drop spoonfuls of the pie filling on top of the cheesecake and swirl with a knife. Bake at 350 F for 40 minutes. When done, remove from the oven and cool brownies in the pan on a wire rack. Then refrigerate at least 4 hours before serving.