1. Line the base of a 7-8″ springform pan with parchment paper and set aside. See notes for alternatives.
2. Using a food processor, crumble the cookies until they’re fine crumbles. Transfer to a bowl and mix in the coconut oil. Stir until the crust mixture is coated and sticky. Press the mixture into the base of the springform pan. Set aside in the fridge, and clean out the food processor.

For the cheesecake filling

1. Combine the coconut cream, melted coconut oil, beet powder, cocoa powder and maple syrup in the food processor for 10-15 seconds or until fully incorporated. Set aside.
2. Pour the water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minutes to allow to harden. Place on the stovetop set to low heat until the mixture comes to liquid. Remove from heat. Use a whisk or milk frother to blend the gelatin mixture until frothy.
3. Add the gelatin mixture into the food processor and mix for another 5-10 seconds.
4. Carefully pour the filling over the crust and place in the refrigerator for a minimum of 4-6 hours to harden, or overnight. The cheesecake should be fully solidified before slicing.

For the strawberry sauce

1. Prepare the strawberry sauce by combining 2 tbsp of water with the arrowroot starch in a bowl. Set aside.
2. Heat the 1/3 cup of water, diced strawberries and honey in a small saucepan over medium-low heat until the strawberries begin to soften. Pour in the water and arrowroot mixture and stir to combine, allowing the liquid to thicken.
3. Remove from the heat and allow to cool slightly before using an immersion blender to puree the sauce.
4. Optional- Run through a fine-mesh strainer to remove any larger pieces of strawberry.
5. Drizzle the sauce over the cheesecake and slice to serve!