Prepare Cheesecake Filling:

1. In a small bowl, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
2. Scoop into 12 small dollops (~1 tsp each) onto parchment paper and freeze for at least 30 minutes until firm.

Make Cookie Dough:

1. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
2. Add the egg and vanilla; mix until well combined.
3. Stir in flour, baking soda, and salt until a soft dough forms. Chill dough for 15–20 minutes if it’s too soft to handle.

Assemble Cookies:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Flatten 2 tbsp of cookie dough in your hand. Place a frozen cheesecake center in the middle and wrap dough around to fully enclose.
3. Roll into a ball and place on the baking sheet. Repeat with remaining dough and filling.

Add Strawberry Swirl:

1. Use a spoon or toothpick to swirl about 1 tsp of strawberry jam over the top of each cookie dough ball.

Bake:

1. Bake for 12–14 minutes, or until edges are golden and centers are just set.
2. Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.