In a mixing bowl, combine 8 oz of cold cream cheese with 1/3 cup of sugar and 1 tsp of vanilla extract. Beat until smooth, about 2-3 minutes. Transfer to a shallow dish and freeze for 1 hour.

In a saucepan over medium heat, cook 2 cups of diced strawberries with 1/2 cup of sugar. Mash halfway through. Cook until thickened, about 45 minutes.

In a separate bowl, whisk together 2 cups of flour, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt.

Beat 1 cup of softened butter with 1 cup of sugar until light and fluffy, about 3-5 minutes. Add 1 large egg and 1 tsp of vanilla extract, mixing until pale and fluffy.

Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed just until combined.

Gently fold in half of the prepared strawberry jam into the cookie dough.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out a portion of cookie dough, flatten it, and place a cheesecake disc in the center. Encapsulate with the dough and roll in sugar.

Arrange the cookies on the baking sheet and bake for 11-12 minutes until edges are golden and centers are set.