In a food processor, pulse the Oreos until they are fine crumbs. Add the melted butter and pulse again until it is well incorporated. Place into a 9 inch pie pan or springform pan. Press into an even, flat layer and place in the fridge while you prepare the cheesecake layer.
Rinse your food processor and then add your drained cashews, lemon juice, coconut oil, tahinia, maple syrup, and coconut milk. Process until smooth and creamy.
In a microwave-safe bowl, melt the chocolate chips in the microwave in 30 second increments.
Add the melted chocolate to the food processor and blend again until the chocolate is incorporated.
Pour the cheesecake mixture over the crust and refrigerate for at least 1 hour.
Top with strawberry buttercream (as much as desired), chopped strawberries, and chocolate syrup.