Use the bottom of a 7-inch springform pan to trace a circle on a piece of parchment paper and cut the paper into a round. Line the bottom of the pan with the parchment round for easy removal (or generously grease with cooking spray). Lightly grease the sides of the cake pan with cooking spray or oil.
Make the crust: combine the gingersnaps, pecans, and salt and blend until the nuts and cookies are mostly pulverized. With the machine running, pour in the melted coconut oil, scraping down the sides with a silicone spatula as needed. You’re looking for a slightly sticky crust that you can press together with your fingers. If it doesn’t stick together, add a tiny bit more oil. Press the crust into the bottom of the prepared springform pan. Freeze the crust while you prepare the filling.
Note: if you want a very crispy crust, you can pre-bake the crust at 350°F for 10-12 minutes instead of freezing it.
Make the cheesecake filling: Add the soaked and drained cashews and solid coconut cream to the food processor and blend until the mixture resembles ricotta cheese. Add the remaining ingredients and blend until smooth and creamy, scraping down the sides as needed. Pour the cheesecake batter on top of the crust. Smooth out the top with a silicone spatula, and cover the pan tightly with foil.
On the counter, place the springform pan on top of the steamer rack (with the handles facing up) and arrange the foil sling (if using) underneath the steamer rack. Instructions on how to make a foil sling can be found on page 21 of my cookbook or at 05:33 in the video.
Pour 1 1/2 cups water into the inner pot of the Instant Pot. Carefully lower the steamer rack and pan into the inner pot using the foil sling or steamer rack handles.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set to high pressure for 35 minutes. Once the 35-minute timer has completed and beeps, allow a natural pressure release.
Open the pot and, using oven mitts, grasp the foil sling or steamer rack handles and lift the pan out of the Instant Pot. Carefully remove the foil cover, taking care to not drip any condensation on the cake. Use the corner of a paper towel to soak up any water on the cake’s surface.
Allow the cake to cool to room temperature on a wire rack. The cover the cake with plastic wrap and refrigerate for at least 4 hours (I accidentally put mine in the freezer instead of the fridge and it was great after 3 hours. When ready to serve, top with the Strawberry Sauce.
Make the Strawberry Sauce: Cut half of the strawberries into a dice and cut the remaining strawberries in half. Place the diced strawberries only, sugar, and lemon juice in a small saucepan and bring to a simmer over medium heat. Simmer for 10 minutes until the strawberries break down. Meanwhile, mix together the cornstarch and water to form a slurry. Add the slurry and stir until the sauce is thickened and syrupy. Then add the halved strawberries and gently toss to coat in the sauce. Remove from the heat and allow to cool before serving over the cheesecake.