In a mixing bowl, beat together cold cream cheese, 3 tablespoons of granulated sugar, and vanilla extract until fluffy and smooth, about 3-5 minutes.

Scoop the filling into small discs using a tablespoon and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes.

In a saucepan, combine diced fresh strawberries and sugar over medium heat. Cook while stirring for about 30-45 minutes, until thickened.

Remove from heat and chill in the refrigerator until completely cool.

Preheat your oven to 350°F (175°C). Whisk together flour, baking powder, baking soda, and salt; set aside.

Cream together very soft unsalted butter and granulated sugar until light and fluffy, about 4-5 minutes. Beat in the egg and additional vanilla extract until pale in color.

Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined.

Fold in the chilled strawberry jam to create marbling throughout your dough.

Using a cookie scoop, take a portion of the dough and flatten it in your palm. Place a frozen cheesecake disc in the center and encase it with the dough.

Roll the filled dough ball in granulated sugar and place on a parchment-lined baking sheet.

Bake for 11-12 minutes, or until edges are golden. Allow to cool on the tray for a couple of minutes before transferring to a wire rack.