Chocolate Strawberry Cheesecake with Chocolate Lace

Chocolate Cake Crust

1. Process all dry ingredients in food processor until a flour forms. 

2. Add wet ingredients and process until a dough ball forms. 

3. Line the bottom of 2 x 4″ springform pans with saran wrap, place crust firmly in bottom and set in the freezer while making the filling. 

Cheesecake Filling

1. Blend all ingredients except coconut oil in a high-speed blender until smooth. 

2. Add coconut oil and blend again until well combined. 

Strawberry Cheesecake Filling

1. Add ingredients to one bowl with the cheesecake filling and whisk really well until combined. 

2. Remove crusts from freezer, pour vanilla layer in, pat on counter to release air bubbles and set in freezer for minimum 1 hour before adding the strawberry layer.

3. Remove cakes from freezer, pour strawberry layer on and set in freezer again for 1 hour. Do not make the strawberry jelly until cakes are fully set. 

Strawberry Jelly

1. Blend strawberries with a 1/4 cup water in a blender until smooth. 

2. Add all ingredients into a saucepan over medium heat and bring to a boil. Boil for 2 minutes. 

3. Remove cakes from freezer, pour jelly evenly on top and set in the fridge for 10 minutes. 

4. Remove cakes from fridge and garnish with chocolate lace and chocolate covered strawberries.