In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Fold in the chopped strawberries.

In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.

In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Using a cookie scoop, take a portion of cookie dough and flatten it in your hand. Place a spoonful of the cheesecake filling in the center and fold the dough over to seal it. Roll into a ball and place on the baking sheet.

Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.