1-Prepare the cheesecake filling: Mix 6 oz cold cream cheese, 3 tbsp granulated white sugar, and 1/2 tsp vanilla until fluffy. Scoop into 18 portions, flatten into discs, and freeze until solid.

2-Make the blueberry jam: Cook 12 oz fresh blueberries and 1/4 cup granulated white sugar over medium heat for about 40 minutes, smashing halfway through until thick and reduced to about 1/2 cup, then chill in the fridge.

3-Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.

4-In a bowl, whisk together 2 3/4 cups all-purpose flour (spooned and leveled), 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.

5-Rub 2 tbsp lemon zest into 1 cup granulated white sugar to release flavor, then add 1 cup unsalted butter (very softened) and cream together until light and fluffy.

6-Mix in 1 egg (room temperature) and 2 tsp vanilla until pale and fluffy.

7-Add the dry ingredients and mix until just combined. Divide the dough into quarters, flatten one quarter and spoon the jam over it, layer with dough and jam twice more to create jam pockets, then fold gently to distribute the jam without fully mixing.

8-Scoop the dough into 18 two-tablespoon balls, flatten slightly, place a frozen cheesecake disc on top, cover completely with dough, and shape into flattened discs.

9-Roll the dough balls in 1/4 cup granulated white sugar, place on the prepared baking sheets spaced apart, and bake for 11-12 minutes.

10-After baking, use a cookie cutter to shape the cookies, let them cool for 10 minutes on the sheet, then cool completely on a wire rack.