In a medium bowl, stir together the graham cracker crumbs with the sugar and melted butter until combined.

Divide the mixture into six small dishes. Press into an even layer with your fingers or a spatula. Place in the refrigerator while preparing the cheesecake.

In a stand mixer fitted with the paddle attachment, beat the cream cheese on high until smooth and creamy.

Add the sugar, milk, vanilla, and salt. Beat again until smooth and combined.

Transfer the cream cheese mixture into a large bowl and set aside.

In a stand mixer fitted with the whisk, beat the heavy whipping cream on low for about 45 seconds, then increase the speed to medium and continue beating for another 45 seconds.

Increase the speed to high and beat until stiff peaks form.

With a spatula, stir about one-third of the whipped cream into the cream cheese mixture and fold it in until completely combined.

Add the remaining whipped cream and fold until fully combined.

Using a spatula or piping bag, divide the cream cheese mixture evenly over the six prepared crusts. Smooth the top with a spatula.

In a microwave-safe bowl, add the jam and water. Heat for about 30 seconds to make the jam liquid. Stir to combine.

Allow the jam to cool slightly, then drop small amounts on top of each cheesecake. Use a skewer or toothpick to drag the jam through the top to make swirls.

Refrigerate the cheesecake about 1 hour until firm or up to 1 day.