Begin by preparing the cream cheese center so it has time to chill. In a small bowl, combine 4 oz (113g) of softened cream cheese and 2 tbsp (15g) of powdered sugar. Beat the mixture until it is completely smooth and free of lumps. Transfer this bowl to the refrigerator or freezer for 15-20 minutes.

In the bowl of your stand mixer, combine 1/2 cup (113g) of softened butter, 1/2 cup (100g) of granulated sugar, and 1/4 cup (50g) of brown sugar. Beat on medium-high speed for about 3 minutes until pale and fluffy.

Scrape down the sides of the bowl with a rubber spatula. Add the room temperature egg and 1 tsp (5ml) of vanilla extract to the creamed butter mixture. Beat on medium speed for an additional 1 minute until completely combined.

In a separate, medium-sized bowl, whisk together 1 1/2 cups (190g) of all-purpose flour, 1/2 cup (60g) of graham cracker crumbs, 1 tsp (4g) of baking powder, and 1/2 tsp (3g) of salt.

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until a soft dough forms and no dry streaks of flour remain.

Preheat your oven to 350°F (175°C) and line two large baking sheets with light brown parchment paper. Use a cookie scoop to portion out 1.5-inch dough balls, rolling them smooth between your palms. Place them 2 inches apart on the prepared baking sheet. Using the back of a measuring spoon or your thumb, gently press a deep well into the center of each dough ball.

Remove your chilled cream cheese mixture from the fridge. Spoon about 1/2 tsp (2.5g) of the cream cheese filling into the bottom of each indentation. Top the cream cheese layer with 1/2 tsp (2.5g) of thick strawberry jam.

Bake on the middle rack of your preheated oven for 11-13 minutes. Look for the visual cue of the edges turning a light, golden-brown while the jam bubbles slightly. Remove from the oven and allow the cookies to cool directly on the hot baking sheet for 10 minutes before transferring to a wire rack.