Strawberry Lemonade Chocolate Cheesecake
[Vegan, Gluten-Free]

To Make the Crust:

1. In a food processor, blitz the almonds and cashews until crumbly.
2. Add the rest of the ingredients and blitz until combined.
3. In a 8-9 inch springform pan, firmly press the mixture into the pan. Use the bottom of a flat surface such as a glass to push down and flatten the layer. Set aside.

To Make the Chocolate Layer:

1. In a high-powered blender add all the chocolate layer ingredients and blitz until smooth. You may need to user a damper or stop every 10-20 seconds to push the sides down. Blend for 2 minutes until thoroughly combined.
2. Pour chocolate mixture on top of the crust and tap the pan a few times on the counter to help get rid of the air bubbles.
3. Place in the freezer for 2 hours.

To Make the Strawberry Layer:

1. In a high-powered blender add all the strawberry layer ingredients and blitz until smooth. (Note that adding a packet of instant pink lemonade is optional, but it gives it a nice kick of flavor if you can get your hands on it)
2. Blend for 2 minutes until thoroughly combined.
3. Pour the strawberry mixture on top of the chocolate layer and tap it a few times on the counter.
4. Place in the freezer for 4 hours, or in the fridge for 8 hours.

1. Melt the chocolate chunks for 20-30 seconds in the microwave 2-3 times. Careful not to burn the chocolate! Stir each time.
2. Over medium-high heat in a small sauce pan add the sugar and lemon juice and heat for 3 minutes, stirring occasionally.
3. Next, add a packet of instant pink lemonade. After a minute, reduce heat to low and constantly stir for 2-3 minutes. Remove from heat and let it stand for 5-10 minutes. It should be a translucent pink and thick glaze.
4. Drizzle chocolate and pink glaze over the cheesecake as desired. Add a slice of lemon and mint leaves to create a beautiful contrast of colors. Serve and enjoy.