Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth, about 2-3 minutes. Scoop spoonfuls of the mixture onto a parchment-lined tray, ensuring they’re evenly spaced. Place the tray in the freezer for 30–60 minutes until the filling is firm enough to handle without losing shape.

Cream Butter and Sugars: In your stand mixer, cream the softened butter with both brown and granulated sugars on medium speed for about 3 minutes until the mixture becomes light and fluffy.

Add Wet Ingredients: Once your butter and sugars are fluffy, add in the large egg, vanilla extract, strawberry extract, and optional food coloring. Beat on low speed until all the ingredients are seamlessly combined.

Add Dry Ingredients: Reduce the mixer speed to low and gradually sift in the all-purpose flour, baking soda, baking powder, and salt. Mix until just combined.

Stuff Cookies: Take about 2 tablespoons of dough, flatten it, place one of the frozen cheesecake dollops at the center, fold the dough over the filling, sealing it tightly.

Bake: Preheat your oven to 350°F (175°C). Arrange the cookie balls on a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set.