In a medium bowl, whisk together 8 oz of softened cream cheese, 1/4 cup of granulated white sugar, and 1 tsp of vanilla extract until smooth. Portion into 20 equal discs and freeze for at least 1 hour.

In a saucepan, combine 1 cup of diced fresh strawberries with 1/4 cup of granulated sugar. Cook for about 45 minutes until thickened, then cool and refrigerate.

Preheat oven to 350°F. In a bowl, whisk together 2 cups of flour, 1 tsp of baking powder, and 1 tsp of baking soda. In another bowl, cream 1 cup of butter with 1 cup of sugar until light. Add 1 egg and 1 tsp of vanilla, mixing well.

Fold the dry mixture into the wet mixture until combined. Fold in half of the chilled strawberry jam, creating streaks.

Scoop portions of dough, flatten slightly, place a cheesecake disc in the center, and seal. Shape into a disc, roll in sugar, and place on baking sheets.

Bake for 11-12 minutes until edges are set and tops are lightly golden, keeping the center soft.

Let cookies rest on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.