Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs and melted coconut oil until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let it cool.

While the crust is cooling, drain the soaked cashews and add them to a blender. Add coconut cream, maple syrup, lemon juice, and a pinch of salt. Blend until completely smooth and creamy.

Pour the cashew mixture over the cooled crust, spreading it evenly. Place the cheesecake in the fridge to set for at least 4 hours, or overnight for best results.

Once the cheesecake has set, prepare the strawberry topping. Blend the sliced strawberries in a blender until smooth. If using, mix in chia seeds to thicken the sauce slightly.

Spread the strawberry mixture over the top of the cheesecake, smoothing it out with a spatula.

Return the cheesecake to the refrigerator for another hour to allow the topping to set before serving. Once ready, slice and enjoy your delightful vegan strawberry cheesecake.