Prepare Cheesecake Filling: In a mixing bowl, beat together cream cheese, granulated sugar, and vanilla until smooth and fluffy, about 2-3 minutes. Scoop into discs on a parchment-lined tray and freeze for 1 hour until solid.

Make Blueberry Jam: In a saucepan, combine fresh blueberries and granulated sugar. Cook over medium heat for 30-40 minutes, stirring occasionally until thickened. Cool to room temperature.

Preheat Oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Combine Dry Ingredients: In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.

Cream Butter and Sugar: Mix softened butter and sugar until light and fluffy, about 3-4 minutes. Add lemon zest and blend.

Incorporate Wet Ingredients: Add room temperature egg and vanilla extract, beat until pale and fluffy.

Combine Everything: Gradually add dry mixture to wet ingredients and stir gently until combined.

Fold in Blueberry Jam: Fold the cooled blueberry jam into the dough.

Assemble Cookies: Scoop a tablespoon of dough, flatten it, place a cheesecake disc, seal and roll in granulated sugar.

Bake: Bake for 11-12 minutes until edges are golden, and centers are soft.

Shape and Cool: Use a spatula to shape cookies and cool on the baking sheet for 10 minutes before transferring.