Prepare the Cheesecake Filling:
In a bowl, mix the cold cream cheese, sugar, and vanilla extract until smooth.
Scoop small 1-teaspoon dollops onto a parchment-lined tray and freeze for at least 30 minutes until firm.

Make the Strawberry Jam:
Combine diced strawberries and sugar in a saucepan.
Cook over medium heat for 15–20 minutes until thickened, stirring occasionally.
Let cool completely.

Prepare the Cookie Dough:
Cream together the softened butter and sugar in a large bowl until light and fluffy.
Add the egg and vanilla extract and mix well.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Assemble the Cookies:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of cookie dough, flatten it slightly, and place a frozen cheesecake filling in the center.
Wrap the dough around the filling, sealing the edges.
Roll in granulated sugar and place on the baking sheet. Repeat with remaining dough.

Bake:
Bake for 12–14 minutes, or until the edges are lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.