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 halfway through with a wooden spoon. Be sure to stir continuously towards the end of the time as the jam will start sticking to the bottom of the pan as it gets thicker. 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 while working on the dough.

Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar together with an electric hand mixer until fluffy. Add in the egg and vanilla, then mix on medium speed until pale in color and very fluffy. Add in the dry ingredients and mix just until combined. Divide the dough and jam, fold them together, then shape the cookie dough around the frozen cheesecake discs. Roll the cookies in sugar, bake, and enjoy!