Prepare the strawberry curd up to two days in advance and store it in the refrigerator.

Soak the cashews for about four hours, then rinse and drain them.

Line a 9" loaf pan with parchment paper.

Blend the cookies with sea salt in a food processor until fine.

Add vegan butter and blend until the mixture holds together.

Press the mixture into the bottom of the lined pan and refrigerate.

Blend 150g of strawberry curd, soaked cashews, vegan cream cheese, Greek yogurt, vanilla extract, and agave syrup until smooth.

Pour the filling over the crust in the pan and let it rest in the fridge for at least six hours.

Heat the remaining strawberry curd until spreadable.

Pour it over the cheesecake and smooth it out.

Return to the fridge for one hour or freeze for 30 minutes.

Slice the cheesecake with a hot, wet knife.

Store leftovers in the fridge for up to five days or freeze for up to a month.