In a mixing bowl, blend cream cheese, granulated sugar, and vanilla extract until smooth and creamy, about 2-3 minutes. Spread into small discs on a parchment-lined tray and freeze for at least 30 minutes or until solid.

In a medium saucepan over medium heat, combine diced fresh strawberries with granulated sugar. Cook for about 10-15 minutes, stirring frequently, until the mixture thickens.

In a large mixing bowl, cream together softened butter and granulated sugar until fluffy, about 3-4 minutes. Mix in egg and vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually combine dry ingredients with wet mixture.

Scoop a portion of the cookie dough, flatten it slightly, add a dollop of cooled strawberry jam, and encase with dough, rolling into a ball.

Take the frozen cheesecake discs out of the freezer and encase each with cookie dough, flattening on a baking sheet and optionally rolling the edges in sugar.

Preheat oven to 350°F (175°C) and bake for 11-12 minutes until edges are lightly golden. Press down gently while warm to shape.

Transfer baked cookies to a wire rack to cool completely and store in an airtight container.