Make the cheesecake filling

• Beat the cream cheese with the powdered sugar and vanilla extract until smooth.
• Scoop small portions onto a lined tray and freeze until firm.

Make the cookie dough

• Cream the butter with the granulated sugar and brown sugar until light and fluffy.
• Beat in the egg and vanilla extract.
• Whisk the flour, baking soda, baking powder and salt, then mix into the wet ingredients until just combined.
• Fold in the diced strawberries and the strawberry jam.

Assemble the cookies

• Chill the dough until firm enough to handle.
• Flatten a portion of dough in your hand, place a frozen cheesecake filling ball in the centre and seal the dough around it.
• Roll into balls and place on a lined baking tray.

Bake

• Bake at 180 °C until the edges are set and the tops are barely golden.
• Let the cookies cool on the tray, then transfer to a cooling rack.