1. Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together the softened butter, granulated sugar, and cream cheese until creamy and smooth.
Add the egg and vanilla extract to the mixture and beat until fully incorporated.
Gradually add the dry ingredients (flour, baking soda, salt) to the wet mixture, mixing just until combined.
Gently fold in the crushed freeze-dried strawberries, ensuring they are evenly distributed throughout the dough.
2. Form and Bake the Cookies:
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Slightly flatten the cookie dough balls with the back of a spoon.
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are golden, but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
3. Make the Strawberry Crunch Topping:
In a medium bowl, combine the crushed graham crackers, crushed freeze-dried strawberries, and powdered sugar.
Add the melted butter and stir until the mixture becomes crumbly and evenly coated.
4. Assemble the Cookies:
Once the cookies have cooled, gently press a spoonful of the strawberry crunch topping onto each cookie.
Serve and enjoy these delicious Strawberry Crunch Cheesecake Cookies!
These cookies combine the tangy goodness of cheesecake with the refreshing flavor of strawberries, all wrapped in a soft cookie with a crunchy topping! A delightful treat for any occasion! 
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