Cut about 7 strawberries into halves. Place half strawberries along the wall of the cake mold with the slice side facing outward. Leave the remaining strawberries where they are, we will use them later. Put the cake mold in a freezer.
Dice the remaining strawberries.Note: If you want more strawberry flavor, add more.
Using an electric mixer, mix cream cheese on medium. Gradually whip in the monk fruit sweetener, sour cream, vanilla extract and salt. Mix until the cream cheese mix is fluffy and textured.
Then, with a spatula add in the diced strawberries and mix well.
Get the cake mold from the freezer and pour in the filling on top of crust and smooth out using a spatula.
Cover the cake mold with ceramic wrap and keep the cake in a freezer for at least 4 hours (up to overnight).
Transfer the mold from freezer to room temperature. Wait for 5 minutes. Run a knife dipped in hot water along the edge of the cheesecake to loosen it from the sides of the mold. After loosening the cake, lift away the mold ring.
Enjoy the cake!!