• Preheat oven to 350°F/177°C. Spray a muffin pan with non-stick baking spray.

To make the cookie cups

• In a medium-sized mixing bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large mixing bowl, using an electric hand mixer with beaters attached, cream together the butter and sugar until light and fluffy, about 4-5 minutes. The mixture will be pale yellow and creamy.
• To the butter mixture, mix in egg and vanilla extract until blended, about 1 minute.
• Add the dry ingredients to the butter mixture (in Step 3), and mix until just combined.
• Using a cookie scoop to scoop dough into muffin pans, flatten lightly.
• Bake for around 12-14 minutes in the preheated oven until golden and mostly set.
• Remove from oven and allow to cool for at least 7 minutes on a cooling wrack.
• Loosen each cookie cup slightly by twisting them in the pan.
• Gently remove them from the pan. Use a shot glass or a small jar to press firmly down in the center, creating a well. Set aside.

For the cheesecake filling

• For the cheesecake filling, in the bowl of a stand mixer with the wire whisk attached or use a hand mixer with beaters attached and whip the heavy cream until stiff peaks form this can take up to 5 to 6 minutes.
• In a separate medium-sized mixing bowl, using a hand mixer with beaters attached, cream together cream cheese and sugar until smooth, about 2 minutes
• Fold the cream cheese mixture into the whipped cream.
• Place the cream cheese mixture into a piping bag with a round tip attached, set aside.

Assemble the Cookie

• Place 1 teaspoon strawberry jam into every cookie cup.
• Pipe filling into cooled cookie cups and top with sprinkles.
• Refrigerate until set, at least 4 hours. Serve and enjoy.