Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 1-2 minutes.
Add granulated sugar and continue to beat until well combined and fluffy, about 1-2 more minutes.
Mix in the egg and vanilla extract until fully incorporated, creating a creamy filling.
Gently fold in the chopped strawberries, distributing them evenly throughout the mixture, which will look speckled with bright red bits.
In a separate bowl, combine the cookie crumbs with a tablespoon of melted butter if desired for extra richness, or use the crumbled cookies directly.
Scoop spoonfuls of cookie crumbs onto the prepared baking sheet, forming small mounds.
Dollop a generous spoonful of the strawberry cheesecake mixture onto each cookie crumb mound, gently pressing to spread slightly and create a layered look.
Bake in the preheated oven for 15 minutes, or until the edges are lightly golden and the filling shows just a hint of bubbling.
Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes, allowing the centers to set but remain tender.
Transfer the cookies to a wire rack to cool completely, which helps them develop a tender yet slightly crisp crust.
Finally, enjoy these cookies at room temperature, noting the tender crumb, juicy strawberry bits, and rich cheesecake flavor in every bite.
