Prepare the Cheesecake Filling:

• In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
• Scoop teaspoon-sized dollops onto a parchment-lined baking sheet and freeze for about 30 minutes until firm.

Make the Cookie Dough:

• In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Add the egg and vanilla extract; mix until well combined.
• In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Incorporate Strawberries:

• Gently fold in the crushed freeze-dried strawberries and diced fresh strawberries into the dough.
• Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

Assemble the Cookies:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Take a tablespoon of chilled dough, flatten it slightly, and place a frozen cheesecake filling dollop in the center.
• Cover with another small piece of dough, sealing the edges to enclose the filling completely.

Bake:

• Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12-14 minutes, or until the edges are lightly golden.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.