In a small mixing bowl, mix together the cream cheese, powdered sugar and vanilla extract to combine.

Line a small baking sheet with parchment paper and spoon 1 tablespoon scoops of the cheesecake filling onto baking sheet.

Preheat oven to 350F. Line a large baking sheet with parchment paper. Set aside.

In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt to combine. Set aside.

In a large mixing bowl, add the butter, granulated and brown sugars. With a hand mixer, mix ingredients together at medium speed until butter mixture appears thick and fluffy, 2-3 minutes.

Beat in the egg, heavy cream and vanilla extract into butter mixture to combine. Reduce mixer speed to low and mix in the flour mixture just until a soft cookie dough forms. Take care to not over mix the dough.

With a spatula, gently fold in the diced strawberries. Use a 1 ounce cookie scoop to divide the dough into 24 equal balls.

Retrieve cream cheese pieces from the freezer. Working with one portion of dough at a time, flatten into a disk. Place one of the cream cheese pieces in the center and press another portion of dough on top. Close the cookies with your hands and shape them into a ball between your palms. Repeat with remaining scoops of dough and cream cheese pieces for a total of 12 filled cookies.