• Using an electric hand mixer, beat the cream cheese and sugar at medium until light and fluffy, and then mix in the vanilla and salt.
  8 ounces (225 grams) cream cheese, 1/4 cup (50 grams) granulated sugar, 1/2 teaspoon vanilla extract, pinch of salt
• Place a piece of parchment paper or plastic wrap on top of a cutting board, small baking tray or whatever will fit in your freezer. Scoop out 12 22-gram (4-teaspoon) sized balls of filling and place in mounds on the prepared tray. I used a small cookie scoop. You don’t want to freeze them as flat discs, as you’ll be wrapping the dough around the filling balls.
• Freeze for an hour until frozen. The last 20 minutes of freezing time, preheat the oven to 375 °F (175 °C) and prepare the cookie dough.

Prepare the cookies:

• Line a baking sheet with a piece of parchment paper.
• In a large mixing bowl using an electric hand mixer, beat the butter, granulated sugar and brown sugar until light and fluffy.
  1/2 cup (113 grams) unsalted butter, 3/4 cup (150 grams) granulated sugar, 1/4 cup (50 grams) brown sugar
• Beat in the egg and vanilla extract, mixing until well incorporated.
  1 large egg, 1 teaspoon vanilla extract
• Sprinkle the baking powder and salt over the top and mix until just combined. Beat in the flour on low. The dough may appear crumbly and weird at this stage.
  1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 cups (250 grams) all-purpose flour
• Use a large wooden spoon to mix in the strawberries. I had to use my hands for this, but figure that’s not practical for the photos. It’s okay if they get smushed a bit.
  1 cup (150 grams) strawberry chunks
• Divide the dough into twelve 67-gram balls.
• In the palm of your hand, flatten one about as flat as you can get it.
• Place a frozen cheesecake ball in the center and wrap the dough around it. Close to seal any spots where cream cheese is peeking out.
• Roll the top half of the ball in coarse sugar (I say to not roll the bottom in sugar because the sugar that’s at the bottom of the cookies caramelized and made a mess on the baking sheet).
  3-4 tablespoons raw sugar
• Place on the baking sheet (don’t press down) and repeat with the remaining balls.
• Bake the cookies for 16-18 minutes, or until the edges are lightly browned and the tops aren't wet and seem somewhat firm.
• Let cool completely on the baking sheet. They'll need about 1-2 hours to firm up.
• Refrigerate in an airtight container for up to 4 days. They can also be frozen for up to 3 months.