In a mixing bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth and creamy, then scoop onto a tray and freeze for 1 hour.

In a saucepan, combine diced strawberries and sugar. Smash the strawberries while cooking to thicken the jam, about 10-15 minutes. Cool the jam.

In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugar, then mix in the egg and vanilla. Combine with dry ingredients.

Gently fold in half of the cooled strawberry jam into the cookie dough until marbled. Set aside remaining jam for later.

Preheat oven to 350°F. Flatten dough, add a cheesecake disc, wrap dough around it, shape into a disc, and roll in sugar.

Arrange cookies on a baking sheet and bake for 11-12 minutes until edges are golden and centers are set. Cool on a rack.

Press edges with a cutter for a clean finish and cool completely. Enjoy!