1. In a small bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and strawberry jam or puree until smooth. Cover and refrigerate the filling while you prepare the cookie dough.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms. Fold in the crushed freeze-dried strawberries.
5. Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
6. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
7. Scoop about 1 tablespoon of cookie dough and flatten it in your palm. Place a small dollop (about 1/2 teaspoon) of the cheesecake filling in the center. Top with another tablespoon of flattened dough and pinch the edges to seal the filling inside. Roll the filled dough into a ball.
8. Place the filled cookie dough balls onto the prepared baking sheet and bake for 12-15 minutes, or until the cookies are lightly golden around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
