Raw Berry Cheezecake

I had my gluten-free sister in law coming over for dinner, and I wanted to make her a really good dessert that would fit her needs, but also my own need to impress, and entertain with unique meals (ego much? lol). I have wanted to make a raw dessert like this for a while, blending several recipes into this creation. This could be made with different fruits, or nuts, it all depends on how willing you are to experiment.

Ingredients (Makes 1 cheezecake):
Crust:
1 cup almonds, soaked in water for at least 3 hours, drained
1 cup dates
1/4 tsp sea salt
1 tsp orange zest (optional, just adds a nice kick)

Cheezecake:
2 cups cashews, soaked in water for at least 2 hours, drained
1/2 cup lemon juice
3/4 cup agave nectar
1/2 cup coconut oil (melted) (You can also use 1 banana, although the taste will differ)
1 cup strawberries (you can use whatever berries you like)
2 tsp vanilla extract

Fruit Topping:
1/4 cup diced strawberries
1/4 cup blueberries
1/8 cup agave nectar (optional)

1) Place crust ingredients in a food processor, blending until a stiff ball is made. Press mixture into a spring form pan, or a deep dish pie plate. Set aside.
2) For the Cheezecake, blend all ingredients on high in a processor or blender until they are completely smooth. Add more fruit or nectar, if desired.
3) Pour Cheezecake mixture on top of the crust. Place in the freezer for at least 2 hours, or until it sets.
4) For the topping, mix the berries and agave nectar (if using) together in a small bowl. Pour over the finished cheezecake. Once set in the freezer, the cheezecake can be kept in the fridge due to the coconut oil, which sets the cheezecake. Serve and Enjoy!