In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoon-sized dollops onto a parchment-lined plate and freeze for 20–30 minutes. This makes stuffing the cookies much easier.

In a medium bowl, whisk together flour, baking soda, and salt.

In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla and mix well.

Gradually mix in the dry ingredients, then gently fold in the chopped strawberries.

Scoop about 2 tablespoons of dough, flatten slightly, and place a frozen cheesecake filling in the center. Add a small piece of dough on top and seal the edges, rolling gently into a ball.

Place cookies on a parchment-lined baking sheet, spacing them apart.

Bake at 350°F for 11–13 minutes, until the edges are set but centers are still soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle with strawberry preserves or sauce if desired.