Start with the filling, mix the cream cheese and powdered sugar in a small mixing bowl with a hand mixer. Place a sheet of parchment paper on a baking sheet or plate that will fit in your freezer. Spoon 20 dollops of cheesecake mixture onto the paper. Place the plate in the freezer.

Combine butter and both sugars in a large bowl and mix until creamy. I used a stand mixer. Add the egg and vanilla extract and mix until smooth.

Add flour, salt and baking soda and mix until dry ingredients are incorporated. Wrap dough in plastic wrap and refrigerate for at least one hour.

Divide dough into 20 balls, using a small cookie scoop. Take one ball and remove about a third of the dough. Make a ball from the majority of the dough, flatten it slightly and make a dimple in it. Put a piece of cheesecake filling from the freezer in this dimple. Sprinkle some strawberry pieces on top.

Use the small piece of dough to make a flatter piece and place it over the cheesecake filling. Press the edges together. A crack in the dough where you can see the filling is not a problem. Repeat these steps for all the dough balls. You can press in strawberry pieces on top of the cookie dough if you like.

Place the cookies on a lined baking sheet with plenty of space in between. These cookies will run out quite a bit.

Bake the cheesecake cookies at 180°C/350°F (conventional oven) for 10-12 minutes until done and golden brown. Allow the cookies to cool completely on the baking sheet. The cookies will still be a little soft from the filling. Transfer to a wire rack after cooling.