Cream the butter, granulated sugar, and light brown sugar in a large bowl until fluffy. Beat in egg and vanilla until smooth.

In another bowl, whisk together the flour, baking soda, and salt. Fold the dry ingredients into the wet mixture until just combined.

Blend cream cheese, granulated sugar, and vanilla in a smaller bowl until smooth for the cheesecake swirl.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Drop cookie dough onto the baking sheet and flatten slightly. Add cheesecake swirl and blueberry jam on top, swirling gently.

Bake for 10 to 12 minutes until edges are golden and centers are soft.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.