Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the melted butter, granulated sugar and brown sugar together until smooth and well combined.
In a separate bowl, combine the curd, and vanilla extract. Mix until smooth and creamy.
Add the curd mixture to the butter-sugar mixture and whisk until fully incorporated.
Gradually add the all-purpose flour, cornstarch, baking soda, and salt. Mix until a soft cookie dough forms.
Continue folding the dough with a spatula until no dry streaks remain.
Fold in the white chocolate chunks until evenly distributed throughout the dough.
In a small bowl, stir together the strawberry jam and a small amount of softened cream cheese until smooth. Set aside.
Scoop portions of cookie dough onto the prepared baking sheet and create a small indentation in the center of each dough ball.
Add a spoonful of the strawberry cheesecake filling to the center of each cookie and gently cover with a little extra dough if desired.
Bake for 10–12 minutes, or until the cookies are set and lightly golden around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Garnish with extra white chocolate chunks and freeze-dried strawberries, if desired.
Serve and enjoy.
