Line a cake tin (one with a removable bottom) with a circle of baking paper, cut to fit.
Base: add all the base ingredients to your food processor and blend until crumbly and fine. The mixture should hold together - if it is too crumbly, add 1 tbsp of water/soaked date juice. Press into your cake tin and flatten down completely with a rubber spatula, then place in the freezer.
Cream filling: add the cream filling ingredients and blend until super creamy and smooth, scraping down the processor in between. Pour half of this mixture into the tin.
Strawberry filling: add the strawberry filling ingredients to your remaining cream filling and blend until creamy and smooth, then pour this mixture into the tin.
Optional swirl: if desired, use a spoon to scoop from the outside of the cheesecake to the centre, lifting up the cream filling and turning the cake tin around so that you complete around 8 scoops.
Put the cheesecake in the freezer overnight. In the morning, remove from tin and top with fresh strawberries. Place back in the fridge until ready to serve.