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.