For the crust, add the toasted coconut, cashews, oat flakes, and salt to your food processor and blitz for a couple of minutes to form a light crumb.
Add the dates and coconut oil and continue to blend until the mixture sticks together to form a dough.
Line the base and sides of an 8" square pan with parchment paper and press the dough into the base of the pan using a spatula or flat bottomed glass. Set aside.
To make the filling, add all of the ingredients to your high-speed blender and blend until smooth and creamy.
Pour the filling into the pan and gently tap it on your work counter to remove the air bubbles. Place in the freezer to set for about an hour while you prepare the strawberry topping.
Add the hulled and quartered strawberries to a bowl and sprinkle the caster sugar on top. Cover the bowl and allow it to sit for an hour, stirring every so often.
Pass the strawberries through a sieve and add the collected juice to a saucepan. Set the strawberries aside in a bowl.
Add the water and agar-agar powder to a jug and stir well until dissolved. Add the agar-agar mixture to the saucepan along with the syrup from the strawberries and bring to a boil.
Reduce the heat to medium and simmer for 3 minutes, whilst whisking continuously. Pour the mixture into the bowl with the strawberries and stir to evenly coat them in the juice. Quickly spoon the strawberry mixture evenly over the cheesecake filling. (you'll need to work very quickly as the strawberry mixture will jellify and set once it hits the cooled cheesecake filling).
Set the cheesecake in the fridge for at least 4 hours (or preferably overnight). Once set, use a hot wet knife to slice into portions.