Step 1: Make the Cheesecake Filling
In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Scoop small teaspoons of the mixture onto a parchment-lined plate and freeze for at least 30–45 minutes, or until firm. This helps the filling stay intact while baking.

Step 2: Make the Strawberry Topping
In a small saucepan, combine strawberries, sugar, and cornstarch (if using).
Cook over medium heat for 5–8 minutes, stirring occasionally, until the mixture becomes thick and jam-like.
Set aside to cool completely.

Step 3: Make the Cookie Dough
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add the dry mixture into the wet ingredients until a soft dough forms.

Step 4: Assemble the Cookies
Scoop about 2 tablespoons of dough and flatten slightly in your hand.
Place a frozen cheesecake ball in the center, then wrap the dough around it, sealing the edges.
Place on prepared baking sheet, spacing about 2 inches apart.
Gently flatten the tops and make a small indentation in the center.
Spoon about 1 teaspoon of strawberry topping into each indentation.
Sprinkle with a touch of granulated sugar for a bakery-style finish.

Step 5: Bake
Bake for 12–14 minutes, or until edges are lightly golden.
Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve chilled or at room temperature both are delicious!