In a mixing bowl, combine the cold cream cheese, sugar, and vanilla extract. Beat until smooth and fluffy, about 2-3 minutes.

Use a cookie scoop to form small discs and place them on a parchment-lined baking sheet. Freeze for at least 1 hour until solid.

In a saucepan over medium heat, combine diced strawberries with sugar. Cook, stirring frequently for about 45 minutes, smashing halfway to release juices.

Once thickened and resembling syrup, remove from heat and allow to cool completely.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Cream softened butter and sugar using an electric mixer until light and fluffy, about 5 minutes. Beat in the egg and vanilla, then fold in the dry ingredients until just combined.

Gently fold cooled strawberry jam into the cookie dough, creating pockets of flavor. Chill dough in the refrigerator for about 30 minutes.

Scoop out two tablespoons of dough and flatten it. Place a cheesecake disc in the center, fold the dough around it to enclose completely, and shape into a ball.

Roll each ball in sugar for a sparkly finish, ensuring they are well-coated.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment and arrange the cookie balls, leaving space between.

Bake for 11-12 minutes, or until edges are golden. Press each cookie with a cookie cutter while warm, then cool on a wire rack.