In a small bowl, combine the cream cheese with a little vanilla extract and mix until smooth. Set aside for the cheesecake filling.

In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.

Add the cream cheese mixture and continue mixing until smooth and creamy.

Add the flour, cornstarch, baking powder, baking soda, and salt. Mix until a soft cookie dough forms.

Fold in the white chocolate chunks and gently mix until evenly distributed throughout the dough.

Cover and chill the dough for about 30 minutes to make it easier to handle.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop the dough into large balls and place them on the prepared baking sheet, leaving space between each cookie.

Bake for 11–13 minutes or until the edges are lightly golden and the centers remain soft.

Immediately press a few extra white chocolate chunks onto the tops of the warm cookies and let them cool on the baking sheet for 10 minutes before transferring to a wire rack.

Garnish with freeze-dried strawberry slices before serving, if desired.