Start by preparing the crust. In a mixing bowl, combine the graham cracker crumbs and melted coconut oil. Mix until the crumbs are evenly coated and hold together when pressed.

Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a measuring cup or your fingers to firmly pack it down. Place the crust in the refrigerator to set while preparing the filling.

Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the cashews, coconut cream, maple syrup, and a pinch of salt. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.

Once the filling is smooth, fold in the sliced strawberries, reserving a few for garnish. Pour the filling over the prepared crust, spreading it evenly with a spatula.

For a thicker topping, blend additional strawberries with chia seeds until smooth. Spread this mixture over the cheesecake filling for added flavor and decoration, if desired.

Cover the cheesecake with plastic wrap and place it in the freezer for at least 4 hours, or until it is firm. If you're short on time, a minimum of 2 hours will also work, but the texture will be softer.

Once set, remove the cheesecake from the freezer and let it sit at room temperature for about 10 minutes before serving. Carefully remove the sides of the springform pan.

Garnish with the reserved strawberry slices and serve chilled. Enjoy your creamy vegan strawberry cheesecake!