Preheat oven to 350 degrees and line 20 muffin cups with foil liners.
Mix together the Oreo crumbs, melted butter and pinch of salt to form the crust.
Fill each muffin cup with about a tablespoon of crust and tamp down with the back of a spoon to made the crust even on the bottom of each muffin cup.
Microwave the white chocolate until just melted. Stir with a spatula until smooth.
With a hand or stand mixer, whip together the cream cheese and sugar for about a minute, until fluffy. Add the eggs and vanilla and beat until smooth. Add the white chocolate and beat again until smooth.
Stir in the strawberry jam by hand with a spatula.
Evenly fill the muffin cups with the cheesecake batter, about 1/4 cup per muffin.
Bake for 20 – 22 minutes, until cheesecakes are puffed and slightly jiggly.
Allow to cool in pans for at least 15 minutes. Remove to a cooling rack or plate and refrigerate for at least 2 hours before serving.
To serve, top each mini cheesecake with whipped cream and a fresh strawberry.