Prepare Cheesecake Filling: In a mixing bowl, beat 6 oz of cold cream cheese with 3 tablespoons of sugar and 1/2 teaspoon of vanilla extract until the mixture is fluffy and smooth, about 3-4 minutes. Once well combined, scoop the filling into 18 equal portions on a baking sheet, flatten each portion slightly, and place them in the freezer while you prepare the rest of the ingredients.

Make Strawberry Jam: Dice 12 oz of fresh strawberries and combine them in a saucepan with 1 cup of sugar over medium heat. Allow the mixture to simmer for approximately 45 minutes, stirring occasionally, until it thickens and has a jam-like consistency. Once thickened, transfer the jam to the refrigerator to cool completely while you continue with the cookie dough preparation.

Create Cookie Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together 2 3/4 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. In another bowl, cream together 1 cup of very soft unsalted butter with 1 cup of granulated sugar until light and fluffy, which should take about 2-3 minutes. Add 1 room temperature egg and 2 teaspoons of vanilla extract, mixing until combined.

Combine Dough Ingredients: Slowly incorporate the dry ingredients into the butter-sugar mixture, mixing until a soft dough forms. At this point, ensure the dough is smooth and slightly sticky to the touch. If it seems too dry, a splash of milk can help achieve the right consistency. Prepare to fold in your strawberry jam for a beautiful swirl effect.

Integrate Jam and Dough: Take the prepared cookie dough and divide it into two portions, one slightly larger for the bottom. Flatten a portion on a clean surface, spread a layer of the cooled strawberry jam in the center, and cover it with another flattened dough piece. Gently press down to seal the edges while swirling to create a beautiful marbled effect—repeat this until all dough is utilized.

Assemble & Bake Cookies: For each cookie, scoop a portion of the dough, place a frozen cheesecake filling in the center, and encase the filling by wrapping the dough around it. Slightly flatten each cookie and roll the edges in sugar for a delightful crunch. Place them 2 inches apart on a lined baking sheet and bake for 11-12 minutes until the edges turn golden brown.

Cooling Process: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. After they have cooled slightly, transfer them to a wire rack to cool completely. This allows the cookies to firm up, ensuring you have a soft and chewy treat that captures the essence of strawberry cheesecake in every bite.