Let’s build these amazing cookies component by component:

1. Make the Strawberry Jam Reduction:

• Wash, dry, hull, and finely dice the 10 oz of fresh strawberries.
• Place the diced strawberries and light brown sugar in a medium pot. Stir well to combine.
• Cook over medium-high heat, stirring occasionally, until the mixture bubbles, thickens significantly, and reduces to about 1/3 – 1/4 cup. This will take some time as the strawberry juices evaporate. Be patient and stir to prevent scorching.
• Remove from heat and let the jam reduction cool completely. Once cooled, measure out 1/4 cup, transfer it to a small bowl, and chill it thoroughly in the refrigerator. (The rest can be stored for other uses).

2. Make and Freeze Cheesecake Filling:

• In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together with an electric mixer or by hand until smooth and well combined.
• Line a small tray or plate with baking paper (parchment paper).
• Scoop out 12 equal portions of the cheesecake filling (about 1 Tablespoon each). Roll them briefly into balls, then slightly flatten each into a small disc.
• Place the cheesecake discs on the prepared tray and put them in the freezer for at least 1 hour, or until completely firm. Frozen discs are crucial for easy assembly.

3. Make the Strawberry Cookie Dough:

• In a large bowl, combine the melted (and slightly cooled) butter, granulated sugar, and vanilla extract. Whisk until the sugar is somewhat dissolved.
• Add the room temperature egg and whisk well until combined.
• In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or on low speed with a mixer, just until a thick dough forms. The dough will seem dry, this is okay.  
• Gently fold the finely diced fresh strawberries into the cookie dough.
• Layer the Dough with Chilled Jam: Spread about 3/4 of the cookie dough to one side of the mixing bowl. Flatten the remaining 1/4 of the dough on the bottom of the bowl. Dot this flattened dough with about 1/3 of the chilled 1/4 cup of strawberry jam. Gently spread or fold another layer of dough on top. Repeat dotting with jam and layering with dough until all the jam is used. Aim to distribute the jam in pockets/swirls without fully mixing it in, which would tint the whole dough pink.
• Cover the bowl and chill the cookie dough for at least 30 minutes. This helps firm it up for easier handling.

4. Assemble the Cookies:

• Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
• Take the chilled cookie dough and divide it into 12 equal portions (if aiming for 12 cookies as per cheesecake discs).
• Working with one portion at a time, flatten it in your palm to a round about 3-4 inches in diameter.
• Place one frozen cheesecake disc in the center of the dough round.
• Carefully bring the edges of the cookie dough up and around the cheesecake disc, pinching to seal it completely and fully enclosing the filling. Gently roll into a ball, then slightly flatten the ball.
• If the dough is very sticky, wet your hands slightly or spray them lightly with non-stick spray.
• Arrange the assembled cookie balls on the prepared baking sheets, spacing them about 4 inches apart as they will spread.
• Sprinkle the tops of each cookie generously with granulated sugar.

5. Bake:

• Bake one sheet at a time for 13-16 minutes, or until the edges of the cookies are light golden brown and the centers are set but still slightly soft.
• Let the cookies cool on the baking sheets for 10 minutes. They will continue to cook slightly and firm up on the hot pan.
• Carefully transfer the cookies to a wire rack to cool completely.

6. Store and Enjoy:

• Store cookies at room temperature in an airtight container for one day. Due to the cream cheese filling, for longer storage, refrigerate them in an airtight container.

Patience with chilling and assembly yields amazing results