In a mixing bowl, beat 6 oz of softened cream cheese with 3 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract until light and fluffy. Scoop into 18 equal portions, flatten slightly, and place on a parchment-lined tray. Freeze for about 1 hour until solid.

In a saucepan, combine 12 oz of diced fresh strawberries with 1/4 cup of granulated sugar. Cook over medium heat for 45 minutes, stirring frequently, until thick and syrupy. Remove from heat and let cool completely in the refrigerator.

Preheat your oven to 350°F (175°C). In a large bowl, whisk together 2 3/4 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. In another bowl, cream together 1 cup of very softened unsalted butter with 1 cup of granulated sugar until light and fluffy. Add in 1 room temperature egg and 2 teaspoons of vanilla extract until combined.

Gently fold the dry flour mixture into the creamed butter mixture until no flour streaks remain. Carefully fold in prepared strawberry jam for a swirled effect.

Using a cookie scoop, take portions of dough and flatten them slightly. Place a frozen cheesecake disc in the center of each, wrap the dough around, and shape into a flattened disc. Roll in 1/4 cup of granulated sugar before transferring to a baking sheet.

Space cookies 2 inches apart on a parchment-lined baking sheet. Bake for 11-12 minutes until the edges are set and lightly golden. Allow to cool on the baking sheet before transferring to a wire rack.