Vegan Strawberry Cheesecake

❤️To make the jam:
✨Place all the fruits and lemon juice in a pot, stir, and cook over medium heat for 30 minutes.
✨Blend fruit in a food processor until smooth. Pass jam through a fine mesh sieve into a bowl and set aside to cool completely.

❤️To make the base:
✨Preheat oven to 375°F.
✨Mix the stevia, almond flour, coconut flour, almond milk, and coconut oil in a bowl.
✨Press into a lightly greased 9-inch springform pan evenly. Bake for 25 minutes. Remove from oven to cool completely.

❤️To make the cheesecake:
✨Blend the soaked cashews, coconut cream, stevia, and gelatin in a food processor for 2 minutes.
✨Add the jam or freeze-dried strawberries and blend again.
✨Add mixture to a pot and cook for 2 minutes.
✨Remove from heat and pour over the top of the cooled base.
✨Place in the refrigerator for 1 hour or overnight before slicing and serving. Top with more jam before slicing.