Make the strawberry filling combining the cream cheese, powdered sugar, strawberry sauce, and vanilla together.

Mix well until smooth.

Place the filling in the refrigerator for at least 45 minutes while you make the cookies.

In a medium sized mixing bowl, cream the butter and sugar together.

Add the egg and vanilla and mix well.

Stir in the flour, baking powder, baking soda, and salt.

Add two tablespoons of strawberry sauce and gently fold into the batter (don’t fully mix it in).

Refrigerate dough for 30 minutes.

Once the dough is chilled, line a baking sheet with parchment paper and create 1 tablespoon cookie dough balls (you will need two for each cookie).

Press down the middle of one of the cookie dough balls in the set.

Grab the cheesecake filling from the refrigerator and place about ½ teaspoon of cheesecake filling in the prepared hole and then top it with the other cookie dough ball and press the edges together to seal the cheesecake filling inside.

Freeze the cookie dough balls for 10 minutes & preheat the oven to 350 degrees.

Bake for 13-14 minutes.

Remove the cookies from the oven and let them cool on the cookie sheet completely.

Make the sauce first by combining the strawberries, sugar, and water together in a saucepan.

Heat on the stove over medium heat until boiling.

Reduce heat to a simmer and mash strawberries occasionally.

After 10 minutes remove the sauce from the stove and add the vanilla.

Let the sauce cool.