1. Prepare the cheesecake filling by mixing softened cream cheese, sugar, optional sour cream, and a touch of vanilla extract. Scoop 2-teaspoon-sized portions onto a wax paper-lined baking sheet and freeze for at least 2 hours until solid.
2. In a large mixing bowl, cream softened butter with both brown and white sugars until smooth and fluffy.
3. Add eggs (and optional egg yolk) along with vanilla extract to the butter-sugar mixture and mix until fully incorporated.
4. In a separate bowl, whisk together flour, optional graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients into the wet ingredients, mixing until the dough forms. Chill the dough in the refrigerator for at least 30 minutes for easier handling.
6. Take about 1 ½ tablespoons of chilled dough and roll it into a ball. Flatten it slightly into a crater shape using your fingers.
7. Add a small dollop of strawberry jam or sauce into the center of the crater and place a frozen cheesecake filling on top.
8. Scoop another piece of dough, flatten it, and place it over the filling. Pinch the edges together to seal, ensuring no filling is exposed. Repeat for all the cookies.
9. Chill the assembled cookies in the refrigerator for another 30 minutes to ensure they hold their shape during baking.
10. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
11. Arrange the chilled cookies on the baking sheet, leaving about 2 inches of space between each cookie.
12. Bake in the preheated oven for 12–14 minutes or until the edges turn golden brown.
13. Let the baked cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
14. Optional: Drizzle melted white or dark chocolate over the cooled cookies for an elegant finish.
15. Serve your Strawberry Cheesecake Stuffed Cookies with your favorite beverage and enjoy the creamy, buttery, and fruity flavors!