Instructions:

1. Prep: Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper, and grease the sides of the pan with coconut oil.
2. For the crust: Add all of the ingredients to a medium bowl and mix with a fork until combined. Press the crust mixture evenly into the bottom of the springform pan. Bake for 5 minutes. Remove the pan from the oven and set aside.
3. For the cheesecake: In a large mixing bowl, gently mix together the softened cream cheese and sugar by hand using a large spatula. Mixing by hand will create less air bubbles, which can cause the cheesecake to crack in the oven. Once smooth, gently fold in the arrowroot, milk, lemon juice, and vanilla extract. Mix until just combined, scraping down the sides of the bowl as needed.
4. Incorporate the eggs: In a separate small bowl, gently mix together the eggs using a fork. I like to comb through the eggs instead of whisking them to prevent whipping too much air into the eggs. Slowly pour the eggs into the cream cheese mixture, folding gently until incorporated. Make sure to go slow and scrape down the sides as needed. Look for pockets of unincorporated egg white with a spatula and gently fold until smooth. Do not overmix.
5. Transfer to pan: Once the batter is smooth, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface. Pour filling on top of the crust and gently smooth out the top with a spatula.
6. Steam bath: In a medium saucepan, bring 4 cups of water to a boil. Pour the water into a large 9×13 aluminum or glass baking pan. Using oven mitts, place the pan with water in the oven on the bottom rack. The cheesecake will go on the rack above it.
7. Bake: Place the cheesecake in the oven and close the oven immediately to trap the steam inside. Bake for 60 minutes. Turn the oven off BUT DON’T OPEN THE OVEN DOOR. Let the cheesecake continue baking for an additional 15 minutes with the oven off. Then, crack the oven door slightly and allow the cheesecake to sit in the oven for an additional 30 minutes. Transfer the cheesecake to the top of the oven to cool for 2 hours.
8. Chill: Cover the pan in food storage wrap and transfer the cheesecake to the refrigerator to chill overnight (or at least 4 hours). 
9. Make the strawberry sauce:  In a medium saucepan, combine the sliced strawberries, sugar, and vanilla extract. Place over medium heat and mix until the strawberries begin to sizzle. Reduce the heat and simmer for 15 minutes, or until sauce is thickened, stirring occasionally. Remove from heat and cool to room temperature, then refrigerate. The sauce will thicken as it cools.
10. Serve: When ready to eat, release the springform pan, cut into slices, and serve with strawberry sauce on top.