Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Add the eggs and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture until fully incorporated; the dough will be thick.

In another bowl, beat the softened cream cheese with the powdered sugar until smooth, then gently fold in the chopped strawberries.

Scoop out a tablespoon of cookie dough, flatten it in your palm, then add about a tablespoon of the cheesecake filling in the center. Top with another tablespoon of dough and seal the filling inside.

Roll each assembled cookie in crushed strawberry crunch cereal.

Place cookies on a lined baking sheet, leaving space between. Bake for 12-15 minutes or until edges are golden brown; centers may appear soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.