Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree until smooth. Cover and refrigerate.

Make the Cookie Dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until a soft dough forms. Fold in the crushed freeze-dried strawberries.

Chill the Dough: Refrigerate the dough for 30 minutes.

Assemble Cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1 tablespoon of dough, flatten it, and place 1/2 teaspoon of cheesecake filling in the center. Top with another tablespoon of flattened dough and pinch edges to seal. Roll into a ball.

Bake: Arrange cookies on the baking sheet and bake for 12–15 minutes until edges are golden. Cool on the baking sheet, then transfer to a wire rack.