In a large mixing bowl, beat together the cream cheese, powdered sugar, and vanilla on medium speed for 1-2 minutes until smooth.

Drop by about 1 1/2 teaspoon spoonfuls onto a parchment paper-lined baking sheet and freeze while preparing the cookie dough.

In a small mixing bowl, whisk together the flour, baking soda, and salt.

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes.

Beat in the egg, egg yolk, vanilla, and strawberry extract.

Turn the mixer to low and add in the flour mixture, mixing until just combined.

Fold in the white chocolate chips and freeze-dried strawberries. Add a few drops of pink food coloring.

Scoop the dough into 1/4 cup portions and flatten each dough ball.

Place one cheesecake center in the center of the flattened cookie dough.

Form the dough into a ball around the cream cheese. Space the cookies 2 inches apart onto prepared cookie sheets.

Chill for 1 hour.

Preheat the oven to 375 degrees F and prepare baking sheets with parchment paper.

Bake for 10-12 minutes or until edges are golden brown.

Remove from oven and allow to cool for 5 minutes before transferring to a wire rack.