In a medium bowl beat together the cream cheese, powdered sugar, and vanilla on medium speed until smooth. Be sure to scrape down the bowl to make sure it is all well combined. Scoop teaspoon sized dollops onto a parchment lined baking sheet and place in the freezer while you prepare the dough.

In a large bowl, cream together the butter, brown sugar, and granulated sugar for 3-4 minutes, until light and fluffy. Add the eggs and vanilla and beat until combined

Add the flour, baking soda, baking powder and salt just until combined. Stir in the white chocolate chips and freeze dried strawberries by hand.

Using a larger cookie scoop, about 3 tablespoons, scoop the cookie dough onto the baking sheets and flatten out.

Add one dollop of the chilled cheesecake filling in the center of the flattened cookie dough and form the cookie dough up around the filling. Make sure to pinch the edges so the dough seals the filling inside. I found that a few cookies needed a pinch or two of additional cookie dough to fully seal the filling inside.

Place the stuffed cookie balls on the baking sheet leaving 2 inches between them. Bake for 12-14 minutes, until the edges of the cookies are just barely starting to brown and the center still look underbaked. The cookies will still be light in color, they won’t brown very much. Remove from the oven and let cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack.