Line a small cookie sheet with parchment paper. Add the cream cheese, sugar, and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes. Scoop the cheesecake filling into 18, 2 tsp portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc rather than a scooped ball. Pop them into the freezer until completely frozen.

Add the diced strawberries and sugar to a medium pot over medium heat. Cook for about 45 minutes, smashing half way through with a wooden spoon. The strawberry jam should be very thick and reduced to a heaping 1/3 cup (80 ml). Remove from the heat and chill in the fridge.

Preheat the oven to 350℉ (175℃). Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, cream the butter and sugar, add the egg and vanilla, then mix in the dry ingredients. Incorporate the jam into the dough, form the cookies around the cheesecake filling, roll in sugar, and bake for 11-12 minutes. Cool and enjoy!