Create the crust in a food processor and mash down into the bottom of the oiled (I used coconut) cake pan. Set aside.

Preheat oven to 350 degrees.

Mix the ingredients of the filling together and pour over the crust in the cake pan. Bake for 35-45 minutes (or until the top is light brown and a knife inserted comes out mostly clean).

While the cheesecake is baking, create the optional Chia Seed Jam recipe using fresh or frozen strawberries. Place in a jar and refrigerate.

Let cool slowly. Once cooled, refrigerate for 2 or more hours before serving.

When ready to serve, slice into bars and top each bar with the optional jam and/or fresh strawberries. Enjoy!