First, place cashews in a bowl and fill with room temp water. Soak at least 3 hours.
Next, line an 8 inch spring pan OR 8x8 baking dish with parchment paper.
Prepare the crust by adding all of the ingredients to the food processor.
Pulse for about 30-45 seconds, making sure that the mixture still has lots of texture (meal-like).
Pour into the bottom of the pan and press down evenly using your fingers.
Rinse out the food processor.
Next, make the filling by adding all of the filling ingredients to the food processor. let blend for about 2-3 minutes until the mixture is nice and smooth.
Pour filling mixture directly on top of the base layer, gently shaking the pan to make sure that the filling is is even.
Rinse out the food processor again.
Now make the chocolate layer but adding all the ingredients and pulsing until well incorporated (about 30 seconds). I had to take the top off a few times and use a spatula to make sure it blended well.
Pour chocolate mixture on top of the cheesecake layer, using a spatula gently to spread evenly.
Place cheesecake in the freezer for at least three hours.
Once set, remove from the freezer and add some sliced strawberries on top and drizzle with some chocolate. Slice and serve.
Store in the refrigerator or freezer. ENJOY!