Cooking Steps

The crust:
Blitz the nuts in a food processor ’til they are a fine crumb. Mix in the nut butter and maple syrup and stir until it binds together.
Spread the mixture on the bottom of a 24in springform cake pan and chill until needed.

The filling:
Make sure your cheese, sour cream and eggs are at room temperature to start. This will help with the blending.
Using an electric whisk on a low setting, churn together the cream cheese, vanilla extract, sour cream and honey until smooth.
Beat in the eggs, one at a time, being careful not to overbeat (too much air will crack the cheesecake)
Pour half the mixture into a separate container and set aside.
Puree the sliced strawberries in a food processor or blender until they are a thick jam consistency. Stir this into one half of the cheese mix.
Began pouring the filling onto the base in alternate layers – first the plain mixture, then the strawberry one. This is more a question of looks than taste so go crazy. The more swirly, the better.
Bake at 350 for 40 minutes.