Begin by soaking your cashews. You can soak in boiling water for at least 15 minutes, or overnight.
While cashews are soaking, make the crust. Combine dates, pecans, cinnamon, and sea salt into a food processor. Pulse until the mixture forms a sticky dough. Take the dough and press into the bottom and a little up the sides of an 8 - 10 inch springform pan.
Now continue to make the cheesecake. Drain the water from the cashews. Place inside a blender or food processor with coconut cream, syrup, coconut oil, lemon juice, sea salt, and strawberries. Blend until completely smooth, this could take up to 5 minutes.
Pour mixture on top of the crust. Transfer pan to the freezer. Freeze for at least 2 hours, or until cheesecake is set.
To serve, sit out to soften for at least 1 hour from the freezer. Top with additional strawberries.