In a mixing bowl, beat cream cheese, granulated sugar, and vanilla extract until fluffy and smooth, about 2-3 minutes. Use a cookie scoop to create 18 portions, flatten slightly and freeze for 30 minutes.

In a saucepan, combine strawberries and sugar over medium heat. Cook for about 45 minutes until thickened. Cool completely before using.

Preheat oven to 350°F and line baking sheets. Whisk flour, baking powder, baking soda, and salt together. In another bowl, cream butter and sugar until light and fluffy. Add egg and vanilla until combined.

Gradually add dry ingredients into the butter mixture, stirring gently until just combined.

Gently fold in the cooled strawberry jam into the dough, maintaining streaks of jam throughout.

Scoop a tablespoon of dough, flatten it slightly, place a cheesecake disc in the center and wrap the dough around it. Roll in granulated sugar before placing on the baking sheet.

Bake for 11-12 minutes until edges are golden and centers are set but still soft. Use a cookie cutter while warm to shape.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.