Prepare the Graham Cracker Cookies:

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

• In a medium bowl, whisk together the flour, ½ cup graham cracker crumbs, baking soda, and salt.

• In a separate large bowl, beat together the softened butter and brown sugar until light and fluffy (about 2-3 minutes).

• Add the egg and vanilla extract to the butter mixture, beating until combined.

• Gradually mix in the dry ingredients, stirring until just combined.

• Scoop tablespoon-sized portions of cookie dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.

• Bake for 8-10 minutes, or until the edges are golden brown. Remove from the oven and allow to cool completely.

Prepare the Cheesecake Filling:

• In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

• Gently fold in the strawberry preserves, mixing until combined.

Assemble the Cookies:

• Once the cookies are completely cooled, spoon a dollop of the cheesecake filling onto the center of each cookie.

• Gently spread the filling to cover the top, but not all the way to the edges.

Top with Strawberries (Optional):

• If desired, top each cookie with a small amount of finely diced fresh strawberries for an extra burst of flavor and color.

Serve and Enjoy:

• Enjoy these delicious strawberry cheesecake cookies right away, or store in an airtight container at room temperature for up to 3 days.