Prepare the Filling:

• In a small bowl, beat softened cream cheese, powdered sugar, vanilla, and strawberry jam until smooth. Chill for at least 30 minutes.

Make the Cookie Dough:

• In a large mixing bowl, cream butter, granulated sugar, and brown sugar until fluffy (about 3–4 minutes).

• Beat in eggs one at a time, then mix in vanilla extract.

Mix Dry Ingredients:

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

• Gradually stir dry ingredients into wet mixture until just combined.

• Fold in crushed freeze-dried strawberries.

Assemble the Cookies:

• Scoop 1 tablespoon of dough, flatten slightly.

• Place about 1 teaspoon chilled cheesecake filling in center.

• Cover with another flattened tablespoon of dough and roll into a ball to seal.

Add Crunch Topping (Optional):

• Roll each cookie dough ball in crushed graham crackers for extra crunch.

Bake:

• Place cookies on a parchment-lined baking sheet about 2 inches apart.

• Bake at 350°F (175°C) for 12–15 minutes, until edges are golden.

• Cool on baking sheet for a few minutes before transferring to a wire rack.