Line a small cookie sheet with parchment paper.

In a small bowl, mix the cold cream cheese, 3 tablespoons of sugar, and 1/2 teaspoon of vanilla until fluffy.

Scoop this mixture into 18 equal portions and freeze them until firm.

In a pot, combine the diced strawberries and 1/4 cup of sugar.

Cook the mixture over medium heat until it thickens, about 45 minutes. Stir occasionally to prevent sticking.

Once thickened, remove from heat and chill.

Preheat your oven to 350°F (175°C).

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

In a large mixing bowl, cream together the softened butter and 1 cup of sugar until fluffy.

Add the egg and 2 teaspoons of vanilla to the butter mixture and combine well.

Gradually mix in the dry ingredients until a soft dough forms.

Take a small amount of dough and flatten it in your hand.

Place a portion of the chilled cheesecake filling in the center and add a dollop of the chilled strawberry jam on top.

Encase the filling with the dough, ensuring it is completely sealed.

Roll the dough ball in the remaining 1/4 cup of granulated sugar.

Place the cookie balls on a lined baking sheet, spacing them apart.

Bake in the preheated oven for 11-12 minutes.

Let them cool on the baking sheets for a few minutes before transferring them to a wire rack.