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 aside.

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

Add the vanilla extract and mix until well combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

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

In a separate bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. This will be your cheesecake filling.

Using a cookie scoop, drop about 2 tablespoons of cookie dough onto the prepared baking sheet. Flatten each scoop slightly.

Place about 1 teaspoon of the cheesecake filling in the center of each cookie dough scoop. Cover the filling with a little more dough, if necessary, to encase it.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.