Line a small cookie sheet with parchment paper.

Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake filling into 20, 2 teaspoon portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc rather than a scooped ball.

Pop them into the freezer until completely frozen.

Add the blueberries and sugar to a medium pot over medium heat.

Cook for about 40 minutes, smashing halfway through with a wooden spoon. Be sure to stir continuously towards the end of the time as the jam will start sticking to the bottom of the pot as it gets thicker.

The blueberry jam should be very thick and reduced to about a ½ cup (120 ml).

Remove from the heat and pop in the fridge to chill while working on the dough.

Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.

Add the sugar and lemon zest to a large bowl. Rub the lemon zest and sugar together with your fingertips to extract the most lemon flavor from the zest.

Add in the softened butter. Cream the butter, sugar and lemon zest together with an electric mixer on high speed for 1-2 minutes until very light and fluffy.

Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.

Add in the dry ingredients. Mix on low speed just until combined.

Push ¾ of the dough to the side of the bowl. Flatten out ¼ of the dough on the bottom of the bowl. Spoon ¼ of the jam onto that section of dough. Add ¼ of the dough on top of that section and spoon ¼ of the jam on top. Repeat twice more.

Cut the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in. Don't mix the jam in all the way, you'll want there to be little pockets of jam throughout the dough.

Scoop the dough into 20 portions with a 2 tablespoon cookie scoop. Slightly flatten out each then place a frozen cheesecake disc in the center. Then close the cheesecake in with the cookie dough.

Roll the cookie dough in sugar.

Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.

Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool completely. Then serve!