In a mixing bowl, beat together cold cream cheese, granulated sugar, and vanilla extract until fluffy and smooth, about 2-3 minutes. Portion out filling onto a parchment-lined tray and freeze for at least 1 hour until solid.

In a saucepan over medium heat, combine diced strawberries with sugar. Cook for about 45 minutes until thickened to jam-like consistency. Remove from heat and let cool completely.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Cream softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add egg and vanilla, mixing well, then gradually combine with dry ingredients to form a dough.

Gently fold cooled strawberry jam into the cookie dough with a spatula, ensuring pockets of jam remain visible. Be careful not to overmix.

Preheat oven to 350°F (175°C). Scoop and flatten portions of dough, place a cheesecake filling disk in center, fold dough around filling, and roll gently to seal. Place on parchment-lined baking sheet.

Bake for 11-12 minutes until lightly golden around the edges. Use a round cookie cutter to reshape while still hot.

Transfer to a wire rack to cool completely before serving.