1. Recipe Note: You can make this recipe in a 7" springform pan (what I used), or a 6" (for a very tall cake) or 8" (shorter cake)
2. You can also use a regular 8" baking dish lined on the bottom and sides with parchment paper. For the springform pan, I did not find it necessary to line with parchment paper (the cake released relatively easily after being frozen to set) but you can also line the springform pan if you wish, both on the bottom and all the way up the sides.

Make the Crust First:

1. Add all the crust ingredients to a high speed blender or food processor, and process on high for 2 minutes until a crumbly/pasty mixture forms. Press in the bottom and just barely up the sides of your chosen cake pan (see above)
2. Clean out your food processor/blender to make the lemon layer. Add all ingredients and puree in food processor until smooth. This might take several minutes depending on your food processor, you will need to scrape the sides several times to get a nice, creamy, evenly blended puree. Once smooth, pour over crust and spread evenly, chill while you make the strawberry layer.
3. For the strawberry layer, once again add all the ingredients to your blender (no need to clean it out first since you're working with the same ingredients) and puree until you get a nice smooth consistency. Gently pour/spread over lemon layer evenly.
4. Cover tightly wth plastic wrap and chill in the freezer until solid. Before serving, move the cheesecake to the refrigerator to thaw for several hours. I personally found the consistency the best after being frozen, and then thawed overnight in the refrigerator - nice and creamy! You can also simply store it in the freezer and cut individual pieces to thaw as you wish. Enjoy!
5. cover with plastic wrap and freeze, serve cold, thawed for about 20 minutes and store leftovers in the freezer