Line a small cookie sheet with parchment paper.

Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake filling into 18, 2 teaspoon portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon.

Pop them into the freezer until completely frozen.

Add the diced strawberries and sugar to a medium pot over medium heat.

Cook for about 45 minutes, smashing half way through with a wooden spoon. Stir continuously towards the end as the jam thickens.

Remove from the heat and pop in the fridge to chill while working on the dough.

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

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.

In a large bowl, cream the softened butter and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.

Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.

Add in the dry ingredients. Mix on low speed just until combined.

Transfer portions of the dough and jam to create layers, then fold to combine slightly.

Scoop the dough into 18 portions with a 2 tablespoon cookie scoop. Place a frozen cheesecake disc in the center and cover with dough.

Shape each cookie dough section into a slightly flattened disc.