Make the brownie batter according to package directions.
In a mini cheesecake pan, add about 2 Tbs of batter to each well. Tap pan on counter to make the batter settle evenly.
Bake for 12 minutes, or until the brownie layer is firm/cooked.
Remove from oven, and press down lightly to flatten the brownie layer
Let cool for 15 minutes
Cheesecake layer
Beat together the cream cheese, vanilla, sugar and eggs until well combined.
Drop spoonfuls of the cheese mix over the top of the flattened brownie layer.
Bake for 15-20 minutes or until cheesecake layer is set.
Remove from oven and allow to cool completely.
Beat butter and strawberry jam together, then add in the powdered sugar, 1 cup at a time.
Add the food coloring, and beat until the frosting is all the same color.
Spread frosting over the cheesecakes, and allow to cool completely in the refrigerator.
Remove from pan, and serve.
Devour.
Notes
I use 2 cheesecake pans, each with 12 wells. You'll need to do a couple of batches to use up all the batter. OR, you can make 12 minis, and then use the rest of the batter/cheesecake/frosting and bake in an 8x8 pan. Adjust cooking times to suit.