Line a small cookie sheet with parchment paper.

In a small bowl, combine the cream cheese, sugar, and vanilla. Using an electric mixer, beat on medium-high speed until fluffy and the sugar is dissolved, about 2 minutes.

Scoop the cheesecake filling into 18 portions, each about 2 teaspoons, onto the prepared baking sheet. Slightly flatten each scoop with the back of a spoon so that each resembles a thick disc rather than a ball.

Place the baking sheet in the freezer and freeze until the cheesecake portions are completely frozen.

Add the diced strawberries and sugar to a medium pot over medium heat.

Cook for about 45 minutes, smashing the strawberries halfway through with a wooden spoon. Stir continuously toward the end to prevent the jam from sticking to the bottom of the pan as it thickens.

The strawberry jam should become very thick and reduced to approximately 1/3 cup (80 ml).

Remove from heat and place the jam in the fridge to chill while you prepare the dough.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside the flour mixture.

In a large bowl, cream together the softened butter and granulated sugar using an electric hand mixer on high speed until the mixture is fluffy, about 2 minutes.

(Alternatively, you can use a stand mixer fitted with a paddle attachment.)

Add the egg and vanilla and mix on medium speed until the mixture becomes pale in color and fluffy, about 1-2 minutes.

Add the dry ingredients and mix on low speed until just combined.

Push 3/4 of the dough to the side of the bowl and flatten the remaining 1/4 of the dough on the bottom. Spoon 1/4 of the jam onto this section of dough. Place 1/4 of the dough on top of the jam, then spoon another 1/4 of the jam over that. Repeat with the remaining dough and jam.

Using a rubber spatula, "cut" the dough into quarters and fold each section just until the jam is lightly mixed in. Be careful not to fully incorporate the jam, leaving little pockets of jam throughout the dough.

Scoop the dough into 18 portions using a 2-tablespoon cookie scoop. Slightly flatten each portion and place a frozen cheesecake disc in the center.

Encapsulate the cheesecake filling with the cookie dough, ensuring it is completely covered. Shape each cookie dough portion into a slightly flattened disc rather than a ball. (Flattening the dough helps prevent the cookies from spreading too much.)

Roll each cookie dough portion in the granulated sugar.

(Keep the cheesecake discs in the freezer until you're ready to use them for each batch of cookies.)

Place the cookie dough portions on the prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.

(For perfectly round cookies, use a large circular cookie cutter around them right after they come out of the oven.)

Allow the cookies to cool for about 10 minutes on the cookie sheet before transferring them to a cooling rack to cool completely. Then serve and enjoy!