Preheat the oven to 350 degrees. Line a 9x13 inch pan with aluminum foil and spray with cooking spray. Set aside.
To make the cookie base:
In a large bowl, sift together the flour, salt and baking powder. Set aside. In another bowl or using a stand mixer, cream together butter and brown sugar. Add the egg and vanilla and mix until blended. Add the dry ingredients in slowly until incorporated. Add in the steel cut quick oats until mixed throughout.
Press into the bottom of your prepared 9x13 inch pan. Bake for 10 minutes. Remove from oven. And reduce oven to 325 degrees.
To make the cheesecake layer:
Beat together cream cheese, sugar, egg and vanilla until smooth and creamy. About 3 minutes. Spread on top of the warm cookie crust.
Drop the strawberry jam by large spoonfuls on top of the cheesecake layer. Swirl with a knife. Put back into the oven and continue to bake for 25-30 minutes until the cheesecake layer has set up and remove form oven and allow to completely cool. Chill in the fridge for at least 3 hours before serving.