Prepare a baking sheet with parchment paper and set aside.

In a mixing bowl, add the butter, sugar and brown sugar. Use a hand mixer to blend the ingredients together until creamy.

Add the vanilla, strawberry extract, and eggs. Whip the mixture together until smooth.

Pour in the flour, baking soda, salt and crushed dried strawberries. Use a rubber spatula to fold all the ingredients together and distribute them evenly until a thick batter is formed.

Wrap in plastic wrap and place in the fridge. While the dough chills, make the cheesecake filling.

In a separate smaller bowl, blend the cream cheese until creamy. Then add the powdered sugar, blending again until smooth.

Place a large teaspoonful of the cream cheese filling on a parchment covered plate or small baking sheet. Repeat and fill the parchment paper until all the cream cheese filling is gone.

Place the baking sheet in the freezer and let them harden, along with the cookie dough for 30 minutes.

Remove both from the freezer and fridge. Preheat the oven to 350 degrees Fahrenheit.

Use a scooper to scoop a 2 inch round ball of strawberry cookie dough. Flatten in your hand and place a cold ball of cream cheese filling in the center.

Wrap the cookie dough around the cream cheese and roll into a ball. Place on the prepared baking sheet from earlier.

Repeat with the rest of the dough balls and keep each about 2 inches apart when placing on the baking sheet.

Bake in the oven for 13-15 minutes, or until the center has puffed and the edges of the cookies have slightly browned.

Remove from the oven and let cool for 10 minutes.

While the cookies cool, heat the white chocolate in the microwave at 30 second intervals until melted.

Drizzle the white chocolate diagonally over half of each strawberry cheesecake cookie and place the frozen dried strawberry pieces on top of the cookies.

Let the chocolate set and harden completely for about 30 minutes or enjoy immediately while the white chocolate is still melted.