In a mixing bowl, combine cold cream cheese, granulated sugar, and vanilla extract. Use an electric mixer to blend on medium speed until smooth, about 2-3 minutes. Scoop filling into small disc shapes on a lined baking sheet and freeze for 1-2 hours, until solid.

In a saucepan over medium heat, combine diced strawberries and sugar, stirring frequently. Cook for about 45 minutes, mashing halfway through. Allow to cool completely.

In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Add egg and remaining vanilla, mixing until well incorporated. Gradually add dry ingredients.

Gently fold in the chilled cheesecake filling to the cookie dough.

Using a cookie scoop, take a portion of dough, flatten, place a cheesecake disc in the center, add a spoonful of jam on top. Shape into a ball and place on a lined baking sheet.

Preheat oven to 350°F (175°C). Flatten each dough ball slightly, roll in sugar, and bake for 11-12 minutes until edges are golden.

Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar.