Prepare the Oven and Baking Sheet

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper to prevent sticking.

2. Make the Cookie Dough

1. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
2. Add the vanilla extract and mix well.
3. Gradually stir in the flour and salt until a soft dough forms.

3. Shape the Cookies

1. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
2. Use your thumb to press a small indent into the center of each ball, creating a thumbprint for the filling.

4. First Bake

1. Bake the cookies for 10-12 minutes, or until the edges are just starting to turn golden.
2. Remove from the oven and let the cookies cool slightly on the baking sheet.

5. Prepare the Cheesecake Filling

1. In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy.

6. Fill the Cookies

1. Spoon a small amount of the cream cheese mixture into each thumbprint.
2. Top with a dollop of raspberry jam.

7. Final Bake

1. Return the cookies to the oven for an additional 3-5 minutes, just until the filling is set.
2. Remove from the oven and sprinkle crumbled bacon over the warm cookies.

8. Cool and Serve

1. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
2. Serve and enjoy!