In small mixing bowl, combine Honey Bunches of Oats Strawberry Cereal crumbs and melted butter until combined.

Press mixture into the bottom of a 9" springform pan.

Cover and place in the refrigerator to chill.

In medium mixing bowl, beat cream cheese until fluffy.

Slowly beat in sweetened condensed milk until smooth.

Beat in eggs and vanilla until just combined.

Pour half of cheesecake batter into springform pan on top of crust.

Spoon Strawberry jam evenly on top of cheesecake batter in pan.

Pour remaining cheesecake batter on top of jam.

If your springform pan does not have a tight seal, tightly wrap bottom of pan in aluminum foil, up to the edge of the pan.

Place cheesecake pan into another larger pan, like a 9 X 13" pyrex dish or a lasagna pan.

Pour hot water into the larger pan, until it's about halfway up the sides of the cheesecake pan.

Place in 300° oven and bake for 75 minutes or until cheesecake is just turning golden.

Remove from oven and let cheesecake cool.

Refrigerate a minimum of five hours.

Ladle fresh strawberry sauce on just before serving.

Mash half of the strawberries in a small sauce pan.

Slice the remaining strawberries and set aside.

To the mashed berries, add 1 cup sugar, cornstarch and 2/3 cup water.

Heat on stovetop at medium heat until sauce just boils and begins to thicken.

Remove from heat.

Stir in sliced strawberries.

Add more water if you would like a thinner sauce.

Ladle strawberry sauce over the whole cheesecake or pour strawberry sauce over individual slices when serving.