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Preparation
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Place 1 tablespoon crushed vanilla wafers into each foil muffin cup.
Combine cream cheese, pastry pride, vanilla, and eggs in a mixer bowl.
Beat at medium speed, just until well blended.
Pour into prepared muffin cups, filling ¾-full.
Bake @ 325 °F for 25-35 minutes, until set and lightly toasted.
Remove from oven, allow to cool completely.
Chill for 30 minutes.
Pipe a rosette of jam onto each cheesecake.
Top each with a whole strawberry.
Serve slightly chilled or at a cool room temperature.
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