Line an 9-inch square baking dish with parchment paper and set aside. To prepare the crust, process the walnuts in the bowl of a large food processor fitted with an "S" blade until a fine, crumbly meal is formed. Add in the dates, coconut oil and salt, and process again until a sticky dough is formed. Press the dough into the bottom of the baking dish, and place it in the freezer to set.
To prepare the cheesecake filling, combine all of the ingredients in a food processor or high-speed blender, and blend until the filling is completely smooth. You may have to stop and scrape down the blender several times to get a smooth result. Adjust any flavors to taste, then pour the filling over the crust and smooth the top with a spatula.
To prepare the strawberry sauce, combine the strawberries and maple syrup in the blender or food processor and blend until smooth. Pour the mixture into a small saucepan, and bring the mixture to a boil over medium-high heat. Allow the mixture to bubble for several minutes, until it has thickened and has a syrup-like texture.
To create the swirl-effect, spoon the strawberry syrup into horizontal lines across the cheesecake, then drag a clean knife through the filling and topping in a perpendicular direction. Drag the knife back and forth, from top to bottom, several times until the syrup is swirled enough to your liking. Place in the freezer to set until firm, at least 6 hours.
Remove the pan from the freezer and grab the parchment paper to easily remove the cheesecake. Use a sharp knife to slice the bars, and feel free to cut off the curved edges to create perfect serving squares. (I like to use the edges as taste-testing pieces.) Return the bars to the freezer until ready to serve, and keep them chilled in a sealed container for best texture.
They should keep in the freezer for at least a month, if you don't eat them all before then.