Soak cashews in room temperature water for 2-3 hours, then drain and rinse. Preheat the oven to 350˚F / 175˚C.
In a food processor, pulse chocolate sandwich cookies and melted butter until they form a crumb mixture.
Press the crust mixture into a 9" springform pan using the flat bottom of a measuring cup (or your hands). Press the crust about 1" up the sides of the pan.
Bake the crust for 7 minutes, then remove from the oven and set aside. Reduce the oven heat to 300˚F / 150˚C.
For the filling, blend cashews, coconut cream, cacao powder, cornstarch, cream cheese, maple syrup, lemon juice, vanilla extract, and salt until smooth. Stream in the melted chocolate and continue blending until completely smooth.
Pour the filling into the crust and bake for 1 hour. After 1 hour, turn off the oven and leave the cheesecake in the oven for another 30 minutes to cool slowly (preventing cracking). Remove cheesecake from the oven and continue cooling for 30 minutes.
Heat coconut milk in a saucepan over medium heat until very hot (but not simmering). Remove from heat and whisk/stir in chocolate until fully melted. Pour over the cooled cheesecake and transfer to the refrigerator to set for 2-3 hours. Optional: top with strawberry slices.