1. Make the Strawberry Jam:

   • Wash, dry, and hull 10 oz fresh strawberries. Finely dice and place in a medium pot with 3½ tbsp light brown sugar. Stir well.

   • Cook over medium-high heat, stirring occasionally, until very thick and reduced to about ⅓–¼ cup (about 10–15 minutes).

   • Set aside to cool. Measure out ¼ cup of the jam, transfer to a small bowl, and chill in the fridge.

2. Prepare the Cheesecake Filling:

   • In a medium bowl, beat 6 oz softened cream cheese, 3 tbsp granulated sugar, and ½ tsp vanilla extract with a hand mixer until smooth (about 1 minute).

   • Line a tray with parchment paper. Scoop out 12 portions of filling (about 1 tbsp each), slightly flatten each into a disc, and place in the freezer for 1 hour, or until completely firm.

3. Make the Strawberry Cookie Dough:

   • Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper (bake 6 cookies per sheet due to their size).

   • In a large bowl, whisk ½ cup melted butter, ¾ cup granulated sugar, and 1 tsp vanilla extract until the sugar dissolves.

   • Add 1 egg and whisk well.

   • In a separate bowl, mix 2½ cups flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.

   • Fold the dry mixture into the wet using a spatula. The dough will be thick and may seem dry, but this is normal.

   • Fold in ¾ cup finely diced strawberries.

   • Layer the dough with the chilled ¼ cup strawberry jam: Spread ¾ of the dough to one side of the bowl, flatten the remaining dough on the bottom, and dot with ⅓ of the jam. Add another layer of dough and repeat with the remaining jam, ensuring even distribution without tinting the dough pink.

4. Chill the Dough:

   • Cover and chill the dough for 30 minutes to make it easier to handle.

5. Assemble the Cookies:

   • Divide the dough into 12 equal portions. Flatten each portion into a disc.

   • Place a frozen cheesecake disc in the center of each dough disc. Wrap the dough around the filling, sealing it completely, and shape into a ball.

   • Arrange 6 balls on each prepared baking sheet, 4 inches apart. Wet hands or spray with non-stick spray if the dough sticks.

   • Slightly flatten each ball and sprinkle with granulated sugar.

6. Bake:

   • Bake one sheet at a time for 13–16 minutes, or until the edges are light golden brown.

   • Cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

7. Serve:

   • Serve at room temperature or chilled for a firmer cheesecake center.

Cooking Tips

• Finely Dice Strawberries: Small pieces ensure even distribution and prevent soggy dough.

• Chill Thoroughly: Freeze the cheesecake filling and chill the dough to make assembly easier and prevent leaking.

• Don’t Overmix Jam: Layer the jam gently to keep the dough’s color distinct and avoid a pink tint.

• Clean Edges: Wipe the knife between dicing strawberries to keep the dough clean and vibrant.