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

In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.

In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Add the vanilla extract to the butter mixture and mix until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the crushed freeze-dried strawberries and the white chocolate chips, if using.

In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

Scoop about 2 tablespoons of cookie dough and flatten it slightly. Place 1 teaspoon of the cheesecake filling in the center and fold the dough over to seal it, shaping it into a ball.

Place the filled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.