• Line 2 large baking sheets with parchment paper or silicone baking mats. Preheat your oven to 350°F.

Make the Strawberry Sauce:

• Add the fresh or frozen strawberries, granulated sugar, and fresh-squeezed lemon juice to a small saucepan. Place the pan over medium heat, cook, stirring occasionally, until the strawberries are softened and have released all of their juices.
• Remove from heat and strain the liquid through a sieve and into a bowl.

Make the Cheesecake Filling:

• Use an electric mixer to beat the softened cream cheese until smooth. Add the granulated sugar and strawberry sauce and mix until well combined. Set aside in the fridge until needed.

Make the Cookie Dough:

• Whisk the flour, baking powder, and salt in a medium bowl.
• Use an electric mixer to beat the softened cream cheese and butter until smooth with no lumps. Add the granulated sugar and beat well until light and fluffy. Wipe down the sides of the bowl as needed.
• Add the egg and egg yolk and beat for 2 full minutes. Add the strawberry liquid and mix until just combined.
• In 2-3 additions, add the dry ingredients, mixing until just combined after each addition.
• Use a cookie scoop to scoop the dough into heaping 2 tablespoon balls and roll each ball in granulated or sparkling sugar to coat. Arrange the cookie dough on a baking sheet lined with parchment paper, about 1 inch apart.
• Use the back of a teaspoon to make an indent in the center of each cookie, then add the cheesecake filling. I used a piping bag and an open star piping tip to add the filling.
• Bake the cookies in the preheated oven for 12-14 minutes. Remove from the oven and let the cookies cool on the baking sheet, then transfer to a plate and cool completely in the fridge before serving.*