1. Prepare the Cheesecake Filling: A Creamy, Dreamy Center

1. Combine Ingredients: In a small bowl, combine the softened cream cheese, 2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract.
2. Beat Until Smooth: Using an electric mixer (handheld or stand mixer), beat the mixture on medium speed until it’s smooth and creamy, with no lumps remaining.
3. Fold in Strawberry: Gently fold in the strawberry jam or puree until it’s just combined. Be careful not to overmix.
4. Chill: Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 30 minutes to allow it to firm up slightly. This will make it easier to work with when filling the cookies.

2. Make the Cookie Dough: A Soft and Flavorful Base

1. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
2. Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar mixture. Beat until well combined, scraping down the sides of the bowl as needed.
3. Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Gradually Add Dry to Wet: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in Strawberries: Gently fold in the crushed freeze-dried strawberries until they are evenly distributed throughout the dough.

3. Chill the Dough: For Easier Handling

1. Refrigerate: Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 30 minutes. This allows the dough to firm up, making it easier to handle and preventing the cookies from spreading too much during baking.

4. Assemble the Cookies: Creating the Cheesecake Surprise

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Baking Sheets: Line two baking sheets with parchment paper.
3. Scoop Dough: Scoop out about 1 tablespoon of the chilled cookie dough and flatten it slightly with your hands or the back of a spoon.
4. Add Filling: Place about ½ teaspoon of the chilled cheesecake filling in the center of the flattened dough.
5. Top and Seal: Top with another 1-tablespoon scoop of flattened cookie dough, creating a sandwich with the cheesecake filling in the middle. Pinch the edges of the dough together firmly to seal the filling inside.
6. Roll into a Ball: Gently roll each stuffed cookie into a ball, ensuring the filling is completely enclosed.
7. Arrange on Baking Sheet: Place the assembled cookie balls on the prepared baking sheets, leaving about 2 inches between each one to allow for spreading.

5. Bake to Golden Perfection: Achieving a Soft and Chewy Texture

1. Bake: Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown. The centers should still be slightly soft.
   • Tip: Avoid overbaking, as this can result in dry cookies.
2. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.