Line an 8 inch round springform pan with parchment paper and set aside.
Add the biscuits to the food processor and pulse until mixture is the texture of coarse meal. Tip the mixture into a bowl and add around 8 tablespoons of soya milk, then mix to form into a sticky dough. Transfer to the prepared springform pan and smooth it down into a pie crust using the back of a spoon or a spatula. Place in the fridge to set.
Place the soaked cashew nuts in a blender, add the milk, maple syrup, melted coconut oil and vanilla extract and blend until smooth.
Pour the creamy cashew mixture over the chilled crust and smooth down with a spatula. Place in the freezer to set for about 5 hours.
Once set, remove the cheesecake from the springform pan and leave at room temperature for about an hour. Decorate with sliced strawberries and serve.