Once you put tahini in cheesecake, you may never make it plain again!
Divide the mixture in half and press into the bottom of 2 separate 4 inch springform pans (using the bottom of a 1/4 cup measuring cup to pack it in tightly) and refrigerate until firm (at least half an hour)
In the bowl of a stand mixer (or hand held), mix the cream cheese, vanilla and powdered sugar until well combined and smooth, 2-3 minutes. Add the sour cream, whipping cream and tahini and mix until it thickens, 4-5 minutes.
Divide the filling evenly and spread it into the prepared crust. Cover and refrigerate at least 4 hours or overnight and top with nuts and freeze dried strawberries.
Make sure to store in the fridge or freezer.