Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Crust

• Finely grind the walnuts in a food processor.
  
• Place the crushed walnuts, oats, and cinnamon in a bowl. Mix well.
• Mix in the honey and almond butter, forming crumbs with your thumb and forefinger.
• Distribute the mixture evenly in a deep 9 inch (23 centimeters) spring form round baking pan.
• Bake for 10 minutes. Let cool.
  

Cheese Filling

• Gather the cheese filling ingredients.
  
• One by one, separate the egg yolks from the egg whites being careful that no egg yolk enters the egg whites.
• Beat the egg whites until they hold stiff peaks. Set Aside.
  
• Beat the cheese on a low speed until creamy.
• Continuing on a low speed, gradually beat in the honey until light and fluffy.
• Beat in the egg yolks, one at a time until well blended.
• Blend in the yogurt, vanilla, lemon juice, and lemon rind until well blended.
• Add the oat flour and blend until smooth. Remove the bowl from the mixer.
• Using a spatula, delicately fold the beaten egg whites into the cheese mixture until distributed evenly.
  
• Gently pour onto the baked crust in the prepared baking pan and distribute evenly.
  
• Bake for 50 minutes or until the top of the cake is golden.
• Turn off the heat and let the cake cool in the oven for 1 hour.
• Remove the cake and let it cool at room temperature up until 1/2 hour.
• Chill in the refrigerator for 8 hours or overnight.

Strawberry Topping

• Gather the topping ingredients.
  
• Clean the strawberries and slice them into circles.
• Place them into a medium size pot and gradually bring to a boil.
• Add the honey, lemon juice and lemon rind and mix well. Bring to a boil.
• Lower the heat & simmer for 15 minutes.
• Gradually add the oat flour, bring to a boil and simmer for 5 minutes stirring frequently. Let cool. Refrigerate for at least a 1/2 hour before topping the cheesecake.
  
• Evenly distribute the topping over the top of the cooled cheesecake.
  
• Serve cold.