In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring often, for about 10 to 15 minutes. Mash the berries with a fork as they cook for smoother consistency. It’s ready when it coats the back of a spoon. Remove from heat and let it cool completely.

In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until well combined and fluffy. Transfer to a piping bag and refrigerate to keep firm.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 to 3 minutes.

Add the egg and vanilla extract, beating until just combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.

Cover and chill the dough in the refrigerator for at least 30 minutes.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 1.5 tablespoons of dough, roll into balls, place on sheet. Press an indentation in the center (using the back of a spoon).

Pipe cheesecake filling into the indentations. Add 1/2 teaspoon of cooled jam on top. Swirl gently with a toothpick for a marbled effect.

Bake for 12 to 15 minutes, until edges are lightly golden. Cool on baking sheet, then on wire rack.