Not Quite IHOP Strawberry Cheesecake Pancakes

I've had a hankering for IHOP's strawberry cheesecake pancakes for while but today I just couldn't get them out of my head.  I googled and came up with a recipe to try.  They are good but not really like IHOPS, unless I have an unrealistic recollection of them.  (Highly possible since we were in sunny Florida between Disney days the last time I had them)  Anyway, here is the recipe!

Cheesecake Pancakes with Strawberry Topping

1-1/2 cups strawberries, hulled and sliced
2 Tbs.  seedless strawberry jam
1-1/4 cups all-purpose flour
1-1/4 cups buttermilk
1 large egg
1/4 cup vegetable oil
1/4 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt
2 cups chopped frozen cheesecake
Cooking spray
Butter, confectioners' sugar or whipped cream, for topping (optional)

Directions:  Mix the strawberries, jam and 2 tablespoons warm water in a bowl; set aside.
Preheat the oven to 200 degrees. 

Pulse the flour, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth. 

Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.

Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat. Working in batches, pour about 1/4 cup batter into the skillet for each pancake. 

Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes. 

Transfer the finished pancakes to a baking sheet and keep warm in the oven. 

Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.