For preparing the base, melt the butter and add it to the crushed biscuits. Set the biscuit crumbs in each shot glass or 1 big serving dish. Press the mixture evenly and tightly with help of the back of the glass and refrigerate till firm.
In a separate bowl whip cream cheese, condensed milk, nestle cream, and strawberry jam using a cake beater. Add the whipped cream to the cheese mixture, this should be done with a ladle or big spoon and mix gently.
Pour the cheese mixture into each shot glass and again set in the refrigerator for 1 hour.
Prepare the topping by cooking strawberry jam along with water until you get a thick strawberry sauce. Set aside and cool.
Pour this sauce over the cheesecake and chill again in the refrigerator till it is served.