Beat cream cheese, icing sugar and vanilla together in a bowl until smooth and free from lumps.
1 cup Cream Cheese, ⅓ cup Icing Sugar, 1 teaspoon Vanilla Extract
Spoon 1 teaspoon dollops of cream cheese mixture onto a lined baking sheet and place in the freezer to set for at least 30 minutes.
Make the Cookies
Preheat oven to 350°F / 180°C and line a cookie sheet with baking paper
Slice the strawberries into medium slices and break the graham crackers into ½ inch chunks.
1 heaped cup Fresh Strawberries, ⅓ cup Graham Crackers
Beat butter and sugar together until fluffy.
⅓ cup Butter, 1 cup White Sugar
Add the egg and vanilla and beat until smooth.
1 Egg, 1 teaspoon Vanilla Extract
Sieve the flour, baking soda, salt and cornstarch together, then mix into the batter until there are no lumps
1.5 cups All-purpose Flour, ½ teaspoon Salt, ½ teaspoon Baking Soda, 1 ½ tablespoon Cornstarch
Add the white chocolate chips and graham cracker pieces and mix until evenly distributed.
½ cup White Chocolate Chips
Add the sliced strawberries and gently mix through the dough, being careful not to mash them up.
Take a small scoop of cookie dough and form it into a ball, flatten it on the cookie sheet and use your thumb or a spoon to press a groove in the middle for the cream cheese to go into. Repeat until your cookie sheet is full or you have used half the dough. Make sure you allow plenty of space between cookies as they will spread quite a bit in the oven.
Remove the cheesecake blobs from the freezer and place them in the cookie dough grooves.
Take another scoop of cookie dough and place it on top of the cheesecake, using your hands to manipulate the dough to join up at the sides to form one round ball of dough with no cheesecake showing. Repeat with all the cookies.
Bake for 12-15 minutes or until the cookies are golden brown.
Allow to cool on the cookie sheet for about 10 minutes then transfer to a wire rack - this step is important to prevent the base of the cookies from turnignturning soggy.
Notes
Make sure you don't slice your strawberries too small or there will be too much liquid released into the cookie. I found it best to slice them from top to bottom in horizontal slices for regular-sized strawberries. For large strawberries, you can cut these pieces in half again. See image in post above. When sculpting your cookie dough balls, try to avoid having any fresh strawberry slices right on the bottom of the cookie, as this can make them a little soggy.