Make the Brown Sugar Cookies:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Add the egg, vanilla extract, and double cream (or heavy cream) and beat until combined.
In a separate bowl, whisk together the flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Roll the cookie dough into 1-inch balls and then roll each ball in the 30g of granulated sugar for coating. Place the dough balls on the prepared baking sheet, spaced about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are golden brown around the edges. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Make the Whipped Cream Cheese Frosting:
While the cookies are cooling, make the whipped cream cheese frosting. In a mixing bowl, beat the double cream, vanilla extract, icing sugar, and cream cheese until smooth and creamy.
The frosting should be light and fluffy—add more powdered sugar if you prefer it sweeter or thicker.

Assemble the Strawberry Cheesecake Cookies:
Once the cookies have cooled, spread a dollop of the whipped cream cheese frosting on top of each cookie.
Spoon a small amount of strawberry jam onto the frosting, then top with chopped fresh strawberries. Finally, sprinkle a little bit of biscuit or graham cracker crumbs over the top to give the cookies a cheesecake-like crunch.

Serve and Enjoy:
Serve the cookies immediately, or store them in an airtight container in the fridge for up to 2 days. These cookies are a perfect combination of soft, sweet, and tangy flavors!