Vegan raw cheesecake

After purchasing some Earth Cafe vegan raw cheesecake I was determined to figure out how to do it myself. I think my first attempt turned out pretty well and my mother in law said it was the best cheesecake she had ever had-vegan or otherwise. Here is the recipe and a picture....Enjoy!

The Crust:
For the nuts and dates you only need to soak them in hot water for 15 minutes or so.
1 cup raw cashews soaked
1 cup pecans soaked
1 cup almonds soaked
5-10 dates depending on how sweet you like your crust
1/2 cup coconut flakes
3 Tbsp flax meal (just to health it up a bit)

Pulse in food processor until it has a texture you can easily form into a springform pan.

Clean our food processor and then begin the inside of the cake.
The meat of one Thai young coconut
1 can coconut milk
juice of two lemons
1/2 cup cashews (soaked for about 15 minutes)
6 large strawberries (or whatever fruit you want your cheesecake to have in it)
1/2 cup coconut oil
1/2 cup brown rice syrup (might not be 100% raw, but neither am I)
1 Tbsp vanilla extract

Pulse in food processor until throughly mixed.
Pour into your crust and refrigerate for 2 hours. Serve cold and enjoy your raw vegan cheesecake!