Combine the diced strawberries and 1/4 cup of granulated sugar in a medium saucepan.

Cook over medium heat for about 45 minutes, mashing halfway through until the mixture thickens.

In a separate bowl, mix together the softened cream cheese, 1/4 cup granulated sugar, and 1/2 tsp vanilla extract until smooth.

Divide this mixture into 18 portions and flatten each into a disc.

Freeze these until completely solid.

In a mixing bowl, beat the softened butter and 1 cup of sugar together until light and fluffy.

Add in the egg and 1 tsp vanilla extract, mixing until pale and voluminous.

In another bowl, whisk together the flour, baking powder, and salt.

Gradually incorporate this dry mixture into the butter mixture until just combined.

Divide the dough into four sections.

Layer your thick strawberry jam between these flattened sections of dough.

Cut the dough into quarters and fold each section gently to create pockets of jam.

Scoop out 18 portions (about two tablespoons each), flatten them, place a frozen cheesecake disc on top, and wrap the dough around the filling.

Preheat your oven to 350°F.

Place the cookies on baking sheets and bake for 11-12 minutes.

Allow the cookies to cool on the tray for about 10 minutes before transferring to a wire rack.