For the Strawberry Jam:

1. Prepare the jam by placing the strawberries in a small saucepan.
2. Add 2 tbsp of water and 1 tbsp of lemon juice
3. Bring to a boil and then turn the heat to medium and let it simmer for around 15 minutes.
4. Mash with a potato masher or blend the strawberries in a high-speed blender
5. Taste the jam and if it is not sweet enough, add additional sweetener
6. Remove the jam from the heat.  Once cooled, place the jam in the fridge to firm

Making the Muffins

1. Preheat the oven to 350 degrees F.  Grease or line 12 muffin tins and set aside
2. In a medium-size bowl, add all the crust ingredients and stir until combined.  Press approximately 1 tbsp of mixture into each muffin well to form the base.  Set aside.
3. In the same bowl, cream the cheesecake ingredients.  Add 2 tbsp of mixture to each well.  Add 1-2 tsp of jam and then add another layer of cheesecake mixture to all the muffins.
4. Top each muffin with 1-2 tsp of jam and using a chopstick or wooden skewer, swirl the strawberry jam into the cheesecake mixture.
5. Place in the oven and bake for 20 minutes.