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 teaspoon 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. 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.

Remove from the heat and pop in the fridge to chill 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. Then set aside the flour mixture.

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

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

Add in the dry ingredients. Mix on low speed just until combined.

Push ¾ of the dough to the side of the bowl. Flatten out ¼ of the dough on the bottom of the bowl. Spoon ¼ of the jam onto that section of dough. Add ¼ of the dough on top of that section and spoon ¼ of the jam on top. Repeat twice more.

Cut the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in. Don't mix the jam in all the way.

Scoop the dough into 18 portions with a 2 tablespoon cookie scoop. Slightly flatten out each then place a frozen cheesecake disc in the center. Then close the cheesecake in with the cookie dough.

Roll the cookie dough in sugar.

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

Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool completely. Then serve!