Preheat the oven to 350 degrees. Cut a round for a 6 1/2” springform pan. I place the paper over the bottom, secure the springform around the paper and tear the remaining paper. Not technical, but it works for me! Spray or grease the sides of the springform and set aside to make a crust.

Place the ingredients for the crust in the base of a food processor. Pulse machine to get started and then process for about a minute. The granola and the oats should break down. Transfer into the prepared springform pan and press the crust firmly. I use the bottom of a ramekin to do this. Place in the oven for 15 minutes to bake. Transfer to a cooling rack and then into the freezer (once cooled) while you make your filling.

Drain and rinse the cashews. Place into a high speed blender. Add remaining ingredients up to the sliced strawberries and blend on high scraping down sides as needed. Tap the blender several times to release air bubbles. Pour 3/4 of the mixture onto the prepared crust. Tap again to release air bubbles. Place into the freezer for approximately 30 minutes to loosely set.

Add the sliced berries into the blender, and blend again. Once the bottom layer has loosely set, pour the strawberry layer on. Tap if you notice air bubbles. IF the layers start to blend, embrace it. I use a toothpick to make swirling designs. The cake is not ruined! You will end up with such a beautiful result once you slice it. Place back in the freezer for a minimum of 4 hours. or until solid.

Once you are ready to eat it, remove from the freezer and gently remove the springform. Place on a serving plate. Decorate your cake with fresh strawberries or perhaps a combination of blueberries and raspberries. Get creative and have fun! Place in the fridge for about an hour to de-thaw. If the cake is still frozen, place on the counter at room temperature for 30 minutes before slicing. Once ready to eat, use a hot knife and a clean towel (to wipe the knife in between slices) to slice into your cheesecake.