Blend cold cream cheese, sugar, and vanilla extract until smooth (3-4 minutes). Scoop into discs and freeze for 30 minutes.

Combine diced strawberries and sugar in a saucepan, cook on medium heat for about 45 minutes, stirring continuously until thickened.

Whisk together flour, baking powder, baking soda, and salt in a bowl. Cream softened butter and sugar until fluffy (3-4 minutes). Add egg and vanilla, mixing until pale.

Gradually add dry ingredients to wet ingredients, mixing on low speed until just incorporated.

Fold in cooled strawberry jam gently into the cookie dough.

Preheat oven to 350°F (175°C). Scoop dough, flatten it, wrap around a frozen cheesecake disc, and roll in sugar.

Bake cookies for 11-12 minutes until edges are golden, then reshape them gently.

Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.