Preheat the oven to 350F degrees.
Combine the crust ingredients and place about 1 tablespoon in each of the jars. (You'll need eight 4-ounce ball jars with lids). Press the crust down into the jars.
Place the jars (without lids) on a baking sheet and bake for 10 minutes. Remove and let cool fully (about 30-45 minutes).
Use a counter top or hand mixer to beat the cream cheese, vanilla, eggs and sugar together until slightly fluffy with no lumps (about 1-2 minutes).
Divide the cream cheese mixture among the 8 jars. Place the lids on and screw "finger tight." (This means that the lids are tightened until you feel it grab the jar. It should be easy to twist the lid back off with your fingertips).
Place the jars in the water bath, set the temperature to 176F degrees and cook for 90 minutes.
While the cheesecake cooks, combine the strawberries, honey and salt in a bowl and mix together. Let it sit in the fridge until ready to serve.
Remove the cheesecake jars from the water bath with tongs (the water is very hot) and place on a heatproof surface.
Let the jars cool to the touch, then remove the lids. Let the cheesecakes cool at room temperature for 30-60 minutes.
Wipe the moisture off the top of the lids and place back on the cheesecake jars.
Let the cheesecakes chill in the fridge for 3-4 hours to fully set.
Serve with the strawberry mixture.