Place the dates in a bowl of water and soak for 10 minutes. Rinse and set aside.
To make the crust, prepare a 9-inch springform pan with coconut oil spray. Place the pecans and almonds into a food processor and pulse until finely ground. Add the dates, coconut flakes, and salt and blend until combined. Press the mixture into an even layer in the bottom of the pan, slightly going up the sides. Transfer to the freezer to chill.
To make the filling, drain and rinse the soaked cashews. Place the cashews, coconut oil, lemon juice, honey, vanilla, and salt into a blender or food processor and blend until it reaches a smooth, batter-like consistency. Add the cup of strawberries and blend until smooth.
Pour the strawberry filling on top of the chilled crust. Place in the freezer for at least two hours to harden before serving.
If desired, arrange four cups of the sliced strawberries on top of the chilled cheesecake to cover it. Place the remaining cup of strawberries in a small saucepan with the maple syrup, vanilla, and 1/3 cup of water. Bring to a simmer and cook until the berries have released their juices. Strain the berries from the juice to separate into a sauce. Let the sauce cool slightly. Drizzle the sauce over the top of the cheesecake to serve. Serve cold.