Is there a cheesecake substitute?

Cheesecake was always a favourite of mine.  You can imagine how devastated I was when I learned that I was allergic to dairy.  Luckily I found a cheesecake subsitute and it really does taste like cheesecake, honest!  This recipe was taken from a forum (http://www.goneraw.com/) that I visited  frequently in my raw vegan days.  I still check in from time to time as most of the recipes can easily be adapted to the paleo lifestyle.  Enjoy!

Lemon Cheesecake with Strawberry Topping

Graham Cracker Crust:
*1 c Almond meal
*1/2 c Dates
*1 tbsp Agave Nectar
*1 tbsp Filtered Water
*1 tsp Cinnamon
*1 tsp Vanilla Extract
*Pinch of Celtic Sea Salt

To make the crust, process the dates in a food processor until they form one ball. In a large bowl add the almond meal and dates and blend using your hands. Add the agave, water and salt and continue blending. Press to the bottom of an 8″ spring form pan, being sure to create a hill at the edges.

Lemon Cream Cheese Filling:
*1 1/2 c Cashews
*1/3 c Lemon juice (use less if you want a hint of lemon taste only)
*1/4 c Coconut Oil, melted
*1/4 c Agave Nectar
*2 tbsp Filtered Water
*2 tbsp Almond or other Nut Milk
*1 tbsp Lemon zest
*1 tsp Vanilla extract

Add all the ingredients in a blender and blend until completely smooth. Pour the filling over the Graham Cracker Crust and smooth over the top to create an even surface.

Strawberry Topping
*1 c Strawberries, chopped
*1 tsp Agave Nectar (optional)

Blend the strawberries and agave in a blender, very briefly. You want to have a chunky consistency with small pieces of strawberries. Using a large spoon, spoon the Strawberry Topping over the top of the Lemon Cream Cheese Filling and smooth over the top.

Preparation: 

Let set in the freezer for 2 hours or in the fridge overnight.
To serve, remove the spring form sides and garnish with lemon zest and a small strawberry on each slice.