In a small bowl, mix softened cream cheese with 2 tablespoons of sugar and a touch of vanilla. Chill this mixture in the freezer for 20 minutes to firm it up.

In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, then mix until smooth.

Gradually add flour and baking powder, stirring until a soft dough forms.

Scoop a tablespoon of dough and flatten it slightly. Add a small ball of chilled cheesecake filling in the center, then cover it with another piece of dough. Seal the edges carefully.

Spoon a small amount of strawberry jam on top and use a toothpick to swirl it gently.

Place the cookies on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes until the edges are lightly golden.

Let the cookies cool for 10 minutes before serving.