1-First, combine the crushed graham crackers, salt, and melted butter to form the crust mixture. Press it firmly into your pan and bake for 10 minutes, then let it cool completely. This step gives the crust a nice, firm base that holds up well to the creamy filling.

2-Next, soften the coconut milk cream and mix it with the cream cheese, orange zest, vanilla, and powdered sugar until smooth. Fold in the whipped heavy cream and dissolved gelatin to create a light, airy filling. Pour this over the cooled crust, arranging strawberry halves around the edge of the pan for a beautiful presentation, then chill overnight to set.

3-For the strawberry sauce, cook the strawberries with sugar, orange juice and zest, vanilla, and salt until they become soft and syrupy. Let it cool before serving it over the chilled cheesecake.