Combine cold cream cheese, granulated sugar, and vanilla extract in a mixing bowl. Beat until fluffy for 2-3 minutes. Scoop onto parchment-lined sheet in discs and freeze for 30 minutes.

In a saucepan, combine diced fresh strawberries and granulated sugar. Cook over medium heat for about 45 minutes until thickened. Cool completely.

Preheat oven to 350°F. Whisk together flour, baking powder, baking soda, and salt. Cream together butter and sugar until light and fluffy, add egg and vanilla.

Gently fold the cooled strawberry jam into the cookie dough mixture. Do not overmix.

Scoop 2 tablespoons of dough, place a cheesecake disc in the center, wrap dough around it. Flatten slightly and roll in sugar.

Arrange on baking sheets and bake for 11-12 minutes until edges are golden. Cool on sheets before transferring to a wire rack.