Cara Reed's Strawberry Swirl Cheesecake with Chocolate Graham Cracker Crust

INGREDIENTS

For the crust

1 1/2

c/390 g Gluten-Free Graham Crackers, crushed

1/3

c/75 g vegan butter, melted

1 1/4

c/50 g granulated sugar

Tbsp/28 g brown sugar, packed

Tbsp/6 g cocoa powder

For the cheesecake

3 1/2

c/896 g cashews, soaked for 2 to 3 hours

1/4

c/60 ml lemon juice

1/2

c/120 ml agave nectar

tsp/10 ml vanilla extract

1 tsp

lemon zest

1/2

c/120 ml unrefined coconut oil, melted

For the strawberry swirl

2 1/2

c/570 g frozen strawberries, thawed and puréed (two 10-oz/570-g bags)

1/4

c/50 g granulated sugar

Add-ons

Fresh strawberries

batch Coconut Whipped Cream (page 150)