In a medium size mixing bowl, mix together flour, salt, and baking powder and set aside.
In a second large mixing bowl combined softened butter, brown sugar and white sugar. Beat until light and fluffy (a standing mixer or hand held mixer can be used).
Add in vanilla extract and both eggs. Beat just until combined.
Add in the box of cheesecake Jell-O mix and mix well.
Pour in the dry ingredients; mix until just combined and a dough forms.
Fold in white chocolate chips.
Chill dough for at least 30 minutes to an hour.
Once the dough has chilled, preheat oven to 350 degrees F. Spray a baking sheet with non-stick spray.
Using a 1 1/2 tablespoon cookie scoop, scoop dough onto parchment (or wax) paper.
Using your hands or a spoon, flatten the dough.
Place about ¼ cup of jam into a plastic zipper-top bag. Cut the tip off one the bottom corners to make a small hole.
Squeeze/pipe a few small circles of jam onto the cookie dough. Spread slightly with a toothpick.
Roll the dough into a ball and place on the prepared baking sheet.
Repeat until all dough is gone.
Bake for 9-11 minutes or until the edges are golden brown. NOTE: for a crisper cookie, bake aproximately 15 minutes. Cool a few minutes on the baking sheet then transfer cookies to a cooling rack for full cooling.
Store in an airtight container.