Prepare Cheesecake Filling: Line a baking sheet with parchment paper. In a mixing bowl, combine softened cream cheese, granulated sugar (for the filling), and vanilla extract. Beat until smooth and creamy. Scoop portions onto prepared sheet and freeze for 1 hour.

Make Blueberry Jam: In a pot, combine fresh blueberries and granulated sugar for jam. Cook over medium heat for ~40 minutes until blueberries break down and mixture thickens. Cool completely, then chill in the fridge.

Prepare Cookie Dough: Preheat oven to 350℉. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In another bowl, mix granulated sugar and lemon zest, cream in softened unsalted butter until fluffy. Add room temperature egg and vanilla, beat well.

Combine Ingredients: Gradually add dry ingredients to creamy sugar and lemon base. Stir until just combined. Fold in cooled blueberry jam, ensuring visible pockets.

Assemble Cookies: Using a cookie scoop, portion out the dough, flatten each scoop, place a cheesecake filling piece in the center, fold the dough around it. Roll in sugar if desired.

Bake Cookies: Place cookies onto a parchment-lined baking sheet. Bake for 11-12 minutes until the edges are firm and tops remain soft. Use a circular cutter to reshape if needed.

Cool Cookies: Allow to cool on the baking sheet for ~10 minutes. Then transfer to a wire rack to cool completely.