Making the Cookies

• Make the Cheesecake Filling: Beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Drop spoonfuls onto a lined baking sheet and freeze for about 30 minutes, until firm.
• Prepare Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Set aside for later use.
• Make Cookie Dough: In a large mixing bowl, cream the unsalted butter with the brown and granulated sugars until fluffy. Then add the egg and yolk along with the vanilla extract and mix until combined.
• Combine Mixtures: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Gently fold in the white chocolate chips and freeze-dried strawberries.
• Shape Cookies: Scoop spoonfuls of cookie dough, flatten slightly, place a frozen cheesecake filling in the center, and encase the filling completely.
• Chill: Arrange the filled cookies on baking sheets lined with parchment paper and refrigerate for at least 1 hour.
• Bake: Preheat your oven to 375°F (190°C). Bake the cookies for 10-12 minutes, until edges are golden brown.
• Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.