In a medium bowl, beat together 8 oz of cold cream cheese, 1/4 cup sugar, and 1 tsp vanilla extract until smooth and creamy. Scoop filling into small discs and freeze for at least 30 minutes.

In a small saucepan, combine 1 cup diced strawberries with 1/4 cup sugar over medium heat. Cook for 10-15 minutes until thickened. Let cool.

In a large mixing bowl, whisk together 2 cups flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.

Cream together 1/2 cup softened butter and 1 cup sugar until light and fluffy. Add 1 large egg and 1 tsp vanilla extract.

Gradually mix the dry ingredients into the butter mixture until just combined.

Fold in the cooled strawberry jam into the cookie dough.

Preheat oven to 350°F (175°C). Flatten cookie dough, place cheesecake disc in center, enclose it, and shape into a disc. Roll in sugar.

Bake for 11-12 minutes until edges are golden. Cool for 5 minutes before transferring to wire rack.

Serve warm, optionally sprinkled with powdered sugar.