Beat together cream cheese, sugar, and vanilla until smooth and creamy. Portion into small discs and freeze until solid, about 1-2 hours. For the jam, simmer fresh strawberries with sugar in a saucepan for 45 minutes until thickened, then chill.

Preheat oven to 350°F (175°C). Whisk together flour, baking powder, baking soda, and salt in a bowl. Cream browned butter and granulated sugar until airy in another bowl. Add egg and vanilla, mixing until light and fluffy. Combine wet and dry ingredients gently.

Layer the cookie dough in a mixing bowl with chilled strawberry jam, folding gently to create swirls of flavor.

Portion out a scoop of dough, flatten it, and place a frozen cheesecake disc in the center. Seal the dough around the filling and roll in granulated sugar.

Bake for 11-12 minutes until edges are set and tops are lightly golden. Allow to cool on baking sheet for 10 minutes before transferring to a wire rack.