Using the oil, lightly butter a 12-hole silicone muffin tin. In a mixing bowl, combine the butter and digestives, then divide evenly between the muffin holes, pressing down flat with the back of a teaspoon.
Mix the icing sugar, cream cheese, cream, and vanilla extract together with an electric mixer. 34% crumbled meringues should be folded in.
Fill the biscuit bases evenly with the cheesecake mixture and level the tops with the back of a spoon. Refrigerate for at least 2 hours to allow flavors to meld.
To gently ease the cheesecakes out, run a knife around the edge. Smooth the edges with a palette knife, then top with the remaining crushed meringues and strawberries. To serve, drizzle with the coulis.