Pulse ingredients together until sticky crumbles form.
Press into a parchment-lined 7" springform pan.
To make the cheesecake:
Blend all ingredients EXCEPT strawberries in a food processor, scraping down sides as needed.
Pour roughly half of the filling into your crust
Place a layer of sliced strawberries around the outer edge of the pan and set in the freezer.
Add 1 cup of strawberries to the remaining cheesecake in your food processor and blend. Taste and adjust for sweetness.
Set in the freezer for 2-3 hours to solidify.
After cheesecake has set, garnish with more strawberries.
Transfer to fridge for to soften and serve, or keep frozen (without garnish). Enjoy!
Notes
I use a 7" springform pan. If you use a larger pan, your cheesecake will be shorter. Or you can double the filling.Keep refrigerated, or frozen. If frozen, set on the counter for 20-30 minutes to soften.Recipe adapted from mynewroots