Prepare cookie dough: While the filling freezes, line a cookie sheet with parchment paper. Do not preheat the oven yet, as the cookie dough requires a 30-minute chill time.

Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream butter and sugars: In a separate bowl, beat together the butter and granulated sugar until smooth, about 1 minute. Add the brown sugar and beat until creamy, about 30 seconds.

Add wet ingredients: Beat in the egg and vanilla extract until fully combined.

Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully incorporated and no streaks of flour remain.

Add freeze-dried strawberries: Reserve 12 freeze-dried strawberry slices for topping. Stir the remaining strawberry slices into the cookie dough.

Form the cookie dough: Using a 1 tablespoon measure, scoop 12 dough balls. Press a frozen cheesecake dollop into the center of each dough ball, then top with a reserved strawberry slice. Place a second tablespoon-sized dough ball on top and seal the edges around the filling. Roll into a ball to hide the cream cheese inside.

Chill dough: Place the cookie dough balls on a plate (or keep them on the cookie sheet, if it fits), and refrigerate for 30 minutes.

Preheat the oven: Preheat the oven to 350°F (175°C).

Bake the cookies: Arrange 6 dough balls on a large cookie sheet, spacing them evenly. Break graham crackers into pieces and sprinkle on top of each cookie. Bake for 11-13 minutes or until the edges are golden brown.

Cool the cookies: Let the cookies cool completely on the cookie sheet before removing.