In a small bowl, combine 4 oz softened cream cheese, 1/4 cup granulated sugar, 1 egg yolk, and 1/2 tsp vanilla extract.

Beat with an electric mixer until smooth and creamy. Set aside.

In a large mixing bowl, cream together 1 cup softened unsalted butter, 1/2 cup granulated sugar, and 1 cup packed light brown sugar using an electric mixer until light and fluffy.

Add 4 oz softened cream cheese and beat until well combined and smooth.

Beat in the large egg and 1 tsp vanilla extract until fully incorporated.

In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1/4 cup crushed freeze-dried strawberry powder.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

Scoop approximately 2 tablespoons of cookie dough for each cookie and roll into a ball. Place on the prepared baking sheets, leaving about 2 inches between cookies.

Gently make a small indentation in the center of each cookie dough ball using the back of a spoon or your thumb.

Spoon about 1/2 to 1 teaspoon of the prepared cheesecake swirl into the indentation of each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cheesecake swirl might still look a bit soft in the middle, but it will firm up as it cools.

Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

While cookies are cooling, prepare the glaze. In a small bowl, whisk together 1 cup powdered sugar, 1 tbsp crushed freeze-dried strawberry powder, and 2 tablespoons of milk or cream. Add more milk/cream sparingly if needed, until you reach a smooth, drizzly consistency.

Once cookies are completely cooled, drizzle the strawberry glaze over each cookie.

Allow the glaze to set for about 15-20 minutes before serving.