Let’s walk through the process of making these delicious cups, step by step:

1. Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
2. In a small bowl, combine the crushed vanilla wafer cookies and melted butter. Divide this mixture evenly among the muffin cups, pressing down to form a firm crust.
3. In a large mixing bowl, beat the softened cream cheese until smooth, about 2 minutes. Gradually add in the granulated sugar, continuing to beat until well combined.
4. Mix in the vanilla extract, then add the eggs one at a time, beating after each addition until just blended.
5. Fold in the diced fresh strawberries gently, ensuring they are evenly distributed throughout the batter.
6. Spoon the cheesecake mixture over the crusts in the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until the centers are set and no longer jiggly. Remove from the oven and let them cool completely in the pan.
8. In a small saucepan, gently warm the strawberry jam over low heat until it becomes pourable. Drizzle this over the cooled cheesecake cups, then sprinkle with the crushed freeze-dried strawberries for that signature crunch.
9. Chill the cups in the refrigerator for at least 2 hours before serving.

For an extra touch of indulgence, top each cup with a dollop of whipped cream just before serving!