Preheat your oven to 350°F (175°C).

In a large bowl, combine 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar. Mix until light and fluffy, about 3-5 minutes.

Add 2 large eggs one at a time, mixing well after each addition, then add 2 teaspoons of vanilla extract and mix until combined.

In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.

Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.

Fold in 1 cup of chopped fresh strawberries until evenly distributed.

In a separate bowl, mix together 1 cup of softened cream cheese, 1/2 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth.

Take a scoop of cookie dough, make a small indentation in the center, and fill with the cheesecake filling. Seal with more dough on top.

Line a baking sheet with parchment paper and place the filled cookies on it with space in between.

Bake for 12-15 minutes until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.