In a mixing bowl, combine the cold cream cheese, 3 tablespoons of granulated sugar, and 0.5 teaspoon of vanilla extract. Mix until smooth and set aside.

In another bowl, toss the finely chopped strawberries with 0.25 cup of granulated sugar. Let them sit for about 10-15 minutes to create a jam-like consistency.

In a large bowl, cream together 1 cup of softened butter and 1 cup of granulated sugar until light and fluffy.

Add in the egg and 2 teaspoons of vanilla extract, mixing until combined.

In a separate bowl, whisk together 2.75 cups of all-purpose flour, 0.5 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt.

Gradually add the dry mixture to the wet mixture and mix until a dough forms.

Preheat your oven to 350°F (175°C).

Take a small amount of cookie dough and flatten it in your hand.

Place a small scoop of the cheesecake filling and a spoonful of the strawberry jam in the center.

Fold the dough around the filling to encase it completely, then roll it into a ball.

Roll the cookie ball in the 0.25 cup of granulated sugar.

Place the cookies on a lined baking sheet and bake for 10-12 minutes or until the edges are lightly golden.

Remove from the oven and let them cool on a wire rack.