Make the jam: In a saucepan, combine strawberries, sugar, and lemon juice. Simmer over medium heat for 10–15 minutes until thickened. Cool completely.,Make the filling: In a bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth. Spoon small dollops onto a lined tray and freeze for 20–30 minutes.,Make the cookie dough: Beat butter and sugar until fluffy. Add egg and vanilla. In another bowl, whisk flour, baking powder, and salt. Mix dry ingredients into wet until just combined.,Assemble the cookies: Scoop cookie dough and flatten slightly. Place a frozen cheesecake center in the middle, then wrap and seal the dough around it. Press a small indent on top and spoon in a little cooled jam.,Bake at 350°F (175°C) for 12–14 minutes or until edges are lightly golden. Cool on pan before transferring to a rack.