In a mixing bowl, blend cream cheese, granulated white sugar, and vanilla until fluffy and smooth, about 3 minutes. Freeze the filling discs for at least 2 hours.

In a saucepan, combine fresh strawberries and granulated sugar over medium heat. Cook for approximately 45 minutes until thickened. Cool and chill the jam.

Preheat oven to 350°F (175°C). Whisk together flour, baking powder, baking soda, and salt. Cream butter and sugar until light, beat in egg and vanilla, then mix in dry ingredients.

Gently fold prepared cookie dough with chilled strawberry jam, keeping pockets of jam throughout.

Scoop dough, place a cheesecake disc in the center, seal, and roll in sugar. Bake for 11-12 minutes until lightly golden.

Cool on baking sheets for 5 minutes, then transfer to racks to cool completely.