In a mixing bowl, combine cream cheese, sugar, and vanilla extract. Use an electric mixer on medium speed for about 2-3 minutes until smooth.

For the strawberry jam, place diced strawberries in a saucepan with sugar over medium heat. Cook for about 45 minutes until thickened.

In another bowl, whisk flour, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar, then beat in egg and vanilla.

Combine wet and dry ingredients until just mixed. Avoid overmixing to keep cookies tender.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment. Flatten dough in hand, add jam and cheesecake filling, then wrap dough around filling.

Roll cookie balls in sugar and bake for 11-12 minutes until edges are golden. Centers will be soft.

Press cookies with a round cutter while warm to shape, then cool for about 5 minutes on baking sheet.

After cooling, sprinkle with powdered sugar for a lovely finish.