First, make sure the cashews are soaked. You can soak them in hot water for 1 hour or cold water for 4-8 hours. If using hot water, change the water once to keep it warm.
Preheat the oven to 350° and line a 8x8 (or 9x9) pan with parchment paper.
Make the crust. Combine the almond flour, pecans, salt, coconut sugar, and ghee in a medium bowl. Mix together until well combined. Press into the bottom of the prepared pan. Make sure it is really pressed in well. Bake for 20 minutes, until edges are lightly browned. Let cool at least 30 minutes before topping with cheesecake layer.
While the crust is baking, make the strawberry jello. Heat strawberries and water over medium heat for 10-15 minutes, until strawberries are soft. Turn off heat and blend with an immersion blender. Pour through a fine mesh strainer. Add in the maple syrup and salt.
Mix gelatin and water together to form a paste. Add to the strawberry mixture, return to the pan and cook over medium heat until gelatin is completely mixed in, about 3 minutes. Pour back into the measuring cup and let cool. Skim off any foam on top. Reserve the sliced straweberries for assembling.
Make the cheesecake. Drain the cashews and add them to a high powdered blender. Add in the coconut oil, maple syrup, salt, and lemon juice. Blend on high until creamy and no lumps remain. Scoop into a bowl until ready to be used.
Time to assemle. Once the crust has cooled for at least 30 minutes, top with the cheesecake layer. Spread it all the way to the edges of the pan, making sure the gelatin layer won't reach the crust. Place it in the fridge for 1 hour to chill. Remove it from the fridge and carefully pour the strawberry jello on top. Top with slices strawberries and return to the frdige for at least 4 hours for the gelatin to set.
Store covered in the fridge up to 7 days.