In a small sauce pan, heat 4 tablespoons of coconut milk until warm but not hot. Remove from the heat and add gelatin stirring constantly until completely dissolved. Cool the mixture until room temperature.
In a bowl of food processor, add drained cashews, remaining coconut milk, vanilla extract, maple syrup and Silk Dairy-Free Yogurt Alternative Strawberry Flavor. Process until mixture is very smooth and creamy. Transfer a mixture into a bowl and slowly add dissolved gelatin and stir until it's completely dissolved.
Remove cookie crust from the freezer and line the boarders of a springform pan with plastique wrap. Place halved strawberries along the boarders of a pan. Place the remaining 7 or 8 whole strawberries in the middle of the pan until it's filled out with strawberries.
Carefully pour the cashew cream filling over the strawberries and even out the top. Refrigerate for 30 minuets or until set.
Once set, carefully remove cheesecake from springform pan and remove plastique wrap.
Garnish cheesecake with shaved chocolate and strawberries.