Make the crust: In a food processor, combine pecans, coconut oil and vanilla extract and pulse until coarse.
Remove pecan crust from processor and firmly press into a 9-inch spring form pan, allow crusting to go up about 1/8th of an inch on sides of pan.
In a small sauce pot, add maple syrup and hibiscus leaves and bring to a boil. Once it comes to a boil, immediately turn the heat off and allow to steep.
For the rest of the filling, add the cashews, coconut oil, banana, lemon juice, vanilla, and strawberries into the food processor. Add hibiscus-infused maple syrup and blend until smooth.
Pour strawberry mixture on top of the pecan crust and place in freezer for a minimum of 4 hours or overnight.
To serve, bring cheesecake to room temperature for 20-30 minutes before slicing. Enjoy!