Soak the raw organic nuts for 10 - 12 hours in water. Drain them, rinse well in water and drain again. Place all the ingredients in a food processor and whiz until the mixture is crumbly and hols holds when pinched together in your fingers and hand. Don't over whiz it, so there is still some nutty texture detectable.
Line a round 9" inch / 450mm spring form cake tin with baking paper. Press the mixture evenly into the bottom and up sides of the tin to the top (about 5mm thick all over). Place in the freezer to help to harden the mixture so it's easier to put the filling into the raw fruit base.
Soak organic cashews for 3- 5 hours in water to cover, Drain, rinse well and drain again. Combine all the ingredients in a food processor and whiz until completely smooth.
Pour mixture into the raw fruit base crust that you have just taken from the freezer. Once filled put the cake tin back into the freezer for 2- 3 hours.
When ready to serve remove the cheese cake from spring form cake tin, remove baking paper and then decorate the top with the strawberries and serve with Cashew Cream (see below for recipe)
Drain cashews, rinse again and drain. Put cashews and date into a food processor and whiz for about 40 seconds. Add a liitle water at a time and continue to blend until you have whipped cream consistency. You may need a bit more water than the 1/4 cup, so just add some more a bit at a time as before until you have the right consistency. Put the cashew cream into a bowl and serve with cheese cake.
I would like to thank Wendy Hamilton for this raw food cheese cake.