Puree the strawberries in a food processor and transfer to a large pot.

Mix in the sugar and vanilla.

Cook the strawberry puree over medium-low heat for 20-25 minutes until it thickens to a jam-like consistency (about 1 cup). Let it cool completely.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and granulated sugar with an electric mixer on high speed until fluffy, about 2-3 minutes.

Add the egg yolk and vanilla, and mix on medium-high speed until pale and fluffy, about 1-2 minutes.

Add the dry ingredients to the wet ingredients and mix on low speed until combined.

Scoop the dough into 1-tablespoon portions, roll into balls, and press with a ¼ teaspoon to create an indent.

Chill the dough on a parchment-lined baking sheet for 1 hour.

Preheat the oven to 350°F 15 minutes before baking.

Bake 12 cookies at a time on a parchment-lined baking sheet for 9-10 minutes.

After baking, use a small round cookie cutter to reshape the cookies and press the centers again with a ½ teaspoon. Cool on a wire rack.

In a small bowl, beat the cream cheese with an electric mixer on high speed until light and fluffy, about 1-2 minutes.

Sift in the powdered sugar and mix on medium-low speed until combined.

Crush the freeze-dried strawberries into a powder using a rolling pin and add to the cream cheese mixture. Mix on low speed until combined.

Transfer the filling to a piping bag fitted with a small decorative tip.

Once the cookies are completely cooled, spoon about 1 teaspoon of strawberry jam into the center of each cookie.

Pipe about 1 teaspoon of cheesecake filling on top of the jam.

Optionally, sprinkle with crushed freeze-dried strawberries and serve!