Start by creaming softened butter with both granulated and brown sugar until it's light and fluffy.

Add the egg, egg yolk, and vanilla extract, and mix until smooth. T

hen, gently mix in the dry ingredients, flour, baking powder, baking soda, and salt, until everything is just combined. Be careful not to overmix!

Finally, fold in your chopped strawberries (or freeze-dried if you prefer a more concentrated flavor).

Now, prepare the cheesecake filling by beating together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Give it a taste, and feel free to add a little more powdered sugar if you like things sweeter.

For assembling, scoop a portion of dough, flatten it slightly in your hand, and place a spoonful of cheesecake filling in the middle.

Gently fold the dough around the filling, sealing it in, and roll into a ball. Place them on a baking sheet and repeat.

Bake at 350°F (175°C) for 10 minutes until golden on the outside but soft in the center.

Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.

Enjoy these soft, chewy, strawberry-filled cookies!