Add the macadamias, cashews and pitted dates to the food processor and process on the S blade until a sticky dough has formed.
Scoop out into a greased 8 inch springform pan and pat down until smooth.
Place into the freezer to set while you make the filling.
Place the 2 cups of pre-soaked (at least an hour) cashews along with the lemon juice, vanilla and maple syrup and blend until smooth.
Pour this over the crust, smooth out with a spatula and return to the freezer.
Allow this to set fairly firmly before you prepare your topping.
When you're ready to make the topping, add the soaked cashews, fresh strawberries, lemon juice and 2 Tablespoons maple syrup to the blender and blend until smooth. Taste test to see if it's reached the desired sweetness (the sweetness will depend on the sweetness of the strawberries), if not, then add more maple syrup and blend again.
Pour this over the cheesecake layer and return to the freezer to set solidly.
When completely set, let it thaw on the countertop for 30 minutes then slice up fresh strawberries for the top and serve.