Line a small cookie sheet with parchment paper.

In a small bowl, mix cream cheese, sugar, and vanilla with an electric mixer until fluffy, about 2 minutes.

Scoop the filling into 18 portions on the baking sheet, flatten them, and freeze until solid.

In a medium pot, cook strawberries and sugar over medium heat for about 45 minutes, stirring continuously until thickened.

Chill the jam in the fridge.

Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate bowl, cream butter and sugar until fluffy. Add egg and vanilla, mixing until pale and fluffy.

Gradually add the dry ingredients to the wet mixture and combine.

Divide the dough and jam into quarters, layering them and folding gently to distribute the jam.

Scoop the dough into 18 portions, flatten each, and place a frozen cheesecake disc in the center. Cover with dough and shape into discs.

Roll the dough in sugar and place on the baking sheet.

Bake 6 cookies at a time for 11-12 minutes.

Use a cookie cutter to shape the cookies immediately after baking.

Cool on the sheet for 10 minutes, then transfer to a rack to cool completely before serving.