Pulse together all ingredients in a food processor until small crumbs form.
Press crust firmly into a small-7" springform pan lined with parchment. Set aside.
To make the filling:
Soak almonds in a bowl of hot water (brought to a boil) for 2 hours. Drain, rinse and shake dry.
Blend almonds in a food processor for several minutes until completely smooth and a ball forms. Scrape down the sides.
Add remaining ingredients and blend smooth. Taste and adjust for sweetness.
Pour over crust. Freeze for about 3 hours until set, remove springform, then refrigerate until ready to serve.
To make the strawberry sauce:
Cook strawberries and lemon juice in a small saucepan over medium high heat for 10-15 minutes, stirring and mashing with a spatula as you go.
Remove from heat. Stir in vanilla and stevia, if using.
Puree mixture to desired consistency using an immersion blender, small blender (or macerate with a potato masher for a chunky texture.) Taste and adjust for sweetness.
Chill for 30-60 minutes. Drizzle a spoonful over each slice of cheesecake. ENJOY!
Notes
Disclosure: As an affiliate, I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used: Cuisinart Food ProcessorBulk Supplements pure stevia powderNordicware 7” Springform Pan -- if you use a standard size pan, your cake will be flat/thin. Double the filling for a 9"-10" pan.Thai Kitchen Coconut Milk *full fat is a must for the creaminessNuts from ALDITo Store: Keep refrigerated for about 1 week, tightly wrapped, or frozen for 1 month.