Beat room-temperature cream cheese until smooth. Add sugar, vanilla, and lemon juice; beat until silky. Mix in egg yolk and chopped strawberries or jam. Chill for 15–20 minutes to firm up.

Whisk flour, baking powder, baking soda, and salt.

In a separate bowl, cream butter and both sugars until fluffy (about 2–3 minutes). Add eggs one at a time, then vanilla.

Gradually fold in dry ingredients and white chocolate chips if using. The dough should be soft but hold shape.

Scoop dough into 2 tbsp portions. Flatten each portion into a 2" disk, place a rounded teaspoon of cheesecake filling in the center, and add a little strawberry jam if you like an extra burst. Fold dough around the filling, sealing edges completely, then roll into a smooth ball.

Preheat oven to 350°F (175°C). Place cookies 2" apart on lined baking sheets.

Bake 10–12 minutes, or until edges are golden but centers still look slightly soft.

Cool on the sheet for 5 minutes, then transfer to a wire rack. Optionally dust with powdered sugar or drizzle melted white chocolate.