Neapolitan Cheesecake
[Vegan]

To Make the Crust:

1. Pulse all ingredients in a food processor until sticky crumbles form. Add a splash of water if it needs help coming together.
2. Press into a parchment-lined spring-form pan.

To Make the Cheesecake Base:

1. The night before, place cashews in a bowl and cover with water. The next day, drain and rinse.
2. Blend cashews in a food processor. Then add remaining base ingredients and blend again, scraping down the sides as needed. Taste and adjust.
3. Pour roughly 2/3 of the cheesecake mixture into 2 separate bowls (1/3 in each).

To Make the Chocolate Layer:

1. In the food processor, add cacao and sweetener to taste and blend thoroughly.
2. Pour over crust and place in the freezer for 20 minutes to harden.

To Make the Strawberry and Vanilla Layers:

1. Rinse your food processor and add in 1 bowl of cheesecake base and 1 cup of strawberries and blend.
2. Pour over chocolate layer carefully so not to disturb the chocolate.
3. Freeze again for a minimum of 30-40 minutes to harden.
4. After it has solidified, pour vanilla layer on top very slowly and carefully so the layers stay intact.
5. Smooth it out and place back in the freezer for 1 hour.

To Make the Chocolate Topping:

1. Heat the coconut milk to simmering and pour over chocolate.
2. Let it set for 3 minutes to melt, then whisk smooth.
3. Spread over the vanilla layer and set in the refrigerator to let the chocolate harden.
4. When cheesecake and chocolate have both solidified, serve.