In a medium bowl, combine the softened cream cheese and granulated sugar, mixing until smooth.​

Add the sour cream and vanilla extract, stirring until fully incorporated.​Sugar Spun Run

Line a small baking sheet with wax paper. Using a teaspoon, scoop out portions of the cream cheese mixture onto the prepared sheet, creating approximately 12 dollops.​

Place the baking sheet in the freezer and let the cream cheese filling firm up for at least 30 minutes.​

In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.​

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.​

In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, cornstarch, baking powder, baking soda, and salt.

Gradually incorporate the dry ingredients into the butter-sugar mixture, mixing until just combined.​

Gently fold in the diced fresh strawberries.​

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.​

Using a large cookie scoop or your hands, portion out the cookie dough into balls, approximately 2 tablespoons each.​

Flatten each dough ball slightly and place a frozen cream cheese filling portion in the center.​

Enclose the filling by wrapping the dough around it, ensuring no cream cheese is exposed.​

Place the filled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.​

Bake in the preheated oven for 12-14 minutes, or until the edges are set and slightly golden.​

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