Preheat oven to 375°F.
Line 18 muffin cups with foil liners.
In a medium-size bowl, mix crumbs and butter with a fork.
Divide among prepared muffin cups, pressing firmly onto bottoms with the back of a spoon.
Bake on middle shelf of oven for 7 minutes.
Set aside to cool, and reduce heat to 350°F.
In a large bowl, beat cream cheese until fluffy.
Beat in eggs, 1/2 cup honey, lemon juice, and vanilla.
Divide equally among muffin cups, filling each about three-quarters full.
Bake on middle shelf of oven for about 30 minutes, or until set.
Set aside to cool.
Pour 3/4 cup water into a small bowl, and sprinkle gelatin on top.
Set aside for a few minutes to soften.
In a medium-size saucepan, combine rhubarb, 1/4 cup honey, and 1/2 cup water.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Remove from heat.
Stir in gelatin until dissolved.
Stir in Strawberry Jam, and refrigerate until thickened but not set.
Divide among cooled cheese tarts.