Preheat the oven to 350°F. Grease the bottom and sides of round 7-inch springform pan with coconut oil. Cut a piece of parchment paper and place it on the bottom of the pan.
In a large bowl, mix all the crust ingredients together with your hands, then press the dough evenly on bottom of the prepared pan.
Bake the crust for 11 minutes or until the edges and top start to turn brown. Set the pan on a wire rack to cool. Keep the oven on and lower the temperature to 325°F.
Melt the cacao butter slowly in a bowl over simmering water (double boiler). Once melted, set the bowl aside to cool.
In a separate bowl, melt the chocolate chips in a double boiler. After melted, stir in the coconut milk until combined and spread it evenly over the cooled crust. Refrigerate for 10 to 15 minutes.
Add the cream cheese, yogurt, honey, vanilla, and salt to a large bowl and mix with a whisk until smooth and combined. Whisk in the egg, then stir the melted cacao butter into the mixture.
Pour cream cheese mixture over the chilled crust, and tap the pan on the counter gently a few times to get rid of bubbles.
Wrap cheesecake pan halfway with aluminum foil and set it in the center of a large roasting pan (see photo below). Fill the roasting pan halfway with warm water and bake at 325°F until the top of the cheesecake begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes. Turn the oven off. Leave cake in the oven for 30 minutes with the door slightly opened.
Allow cake to cool on a wire rack, then chill in the refrigerator uncovered overnight.
Place 1/2 cup of strawberries in a fine mesh strainer, and set the strainer over a medium saucepan. Using a fork, mash the strawberries to strain the juice into the saucepan.
Slice the remaining 1/2 cup of strawberries in half, then add them to the saucepan with the strawberry juice.
Mix in the honey and lime juice, and heat the mixture over medium heat, and when it begins to simmer, stir in the arrowroot. Stir mixture frequently just until it starts to boil. Remove from stove and let it cool for 10 minutes.
Chill the sauce for 5 minutes in the fridge then spread it over your cooled cheesecake.
Ensure all ingredients for the crust and the filling are at room temperature before using.*To measure 1/3 cup of cacao butter, chop it into small pieces then fill the measuring cup. 1/3 cup of cacao butter should yield 32 grams by weight.Store any leftovers in the fridge. This cheesecake also freezes well and you can make it ahead of time. Cover the pan, freeze it, and then thaw it overnight before serving.This cheesecake is easy to make and it does take a little time, but you will not be disappointed!
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/desserts/white-chocolate-strawberry-cheesecake-gluten-free-grain-free-paleo-6123/