Seperate your Oreos and scrape the cream away from the two biscuits. Place your biscuits in a bowl and the cream in another. Repeat with all of your cookies.
Add your biscuits (without cream) to a food processor along with your butter and blitz to combine. You want fine crumbs here. Divide your crumb between 12 paper muffin cases. Press down to firm and refrigerate for an hour or so.
Meanwhile, add your cream cheese, the reserved strawberry cream from the oreo and the seeds from your vanilla pod to a large mixing bowl. Whip with a hand blender until nicely combined and slightly aerated. In a separate bowl, add your sugar to half of your strawberries and mash. Add this mix to the cream cheese mix and fold through until combined.
Bring out your chilled bases. Divide your cheesecake mix between the cases. Refrigerate for a few hours or until set.
Slice your remaining strawberries into thin slices lengthwise. Top your set cheesecakes with 4 or so slices. Heat the jam until liquid and use to glaze each cheesecake. Refrigerate for a final half an hour then serve.