Melt the butter over a low heat. Crush the biscuits to a coarse crumble and then combine with the butter.
Lay stainless steel serving rings on a lined baking tray and then add the biscuit mixture to the rings. Press down firmly to make the base. Chill in the fridge while you prepare the cheesecake mixture.
Place the gelatine leaves in a bowl of cold water to soften.
Split the vanilla pods in half, scrape out the seeds and add to a saucepan, along with the water and sugar. Bring to the boil and reduce to a syrup. Remove from the heat and add the softened gelatine leaves, stirring gently until they are completely dissolved.
Use a spatula to work and soften the cream cheese and then mix in the sugar syrup. Spoon the mixture on top of the biscuits bases, smoothing the surface with the back of a spoon. Transfer the cheesecakes to the fridge and chill for at least 3 hours to ensure that the cheesecakes are set.
Once the cheesecakes are set, carefully remove the stainless steel serving rings and top with a spoonful of strawberry jam.
«Gently warm the sides of the rings with a blowtorch to make it easier to remove the cheesecakes.»