1. In a bowl, mix the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Scoop small portions onto a lined plate and freeze for 30 to 45 minutes.

2. Add diced strawberries and strawberry jam to a saucepan over medium heat. Stir until softened. Mix cornstarch with water and add it to the strawberries. Cook until thickened, then cool completely.

3. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

4. Add eggs one at a time, mixing after each addition. Stir in the remaining vanilla extract.

5. In another bowl, whisk together flour, baking powder, baking soda, and salt.

6. Slowly combine the dry ingredients with the wet ingredients until a soft dough forms.

7. Fold in white chocolate chips if using.

8. Cover the dough and refrigerate for 30 minutes.

9. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

10. Scoop large portions of dough and flatten slightly. Place one frozen cheesecake filling portion and a small spoonful of strawberry filling in the center.

11. Wrap the dough around the filling and seal the edges completely.

12. Place the cookie dough balls on the prepared baking sheet, leaving space between each cookie.

13. Add a tiny spoonful of strawberry jam on top of each cookie for extra flavor and appearance.

14. Bake for 12 to 15 minutes until the edges are lightly golden and the centers remain soft.

15. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

16. Serve warm for a gooey cheesecake center or chilled for a firmer cheesecake texture.