In a large mixing bowl, combine the strawberry cake mix, eggs, and softened butter. Mix until smooth and well incorporated.

Gently fold in the white chocolate chips and diced strawberries. Cover and refrigerate the dough while preparing the cheesecake filling.

In a separate mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

Using a spoon, portion out the filling into 1-tablespoon dollops onto a parchment-lined tray. Freeze for approximately 1 hour or until solid.

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

Scoop 2 to 3 tablespoons of the chilled cookie dough and roll it into a ball. Flatten the ball slightly and place a frozen dollop of cheesecake filling in the center.

Carefully wrap the cookie dough around the filling, sealing it completely. Roll the dough into a smooth ball and place it on the prepared baking sheet. Repeat for the remaining dough and filling.

Arrange the prepared cookie dough balls on the baking sheet, ensuring adequate spacing to allow for spreading.

Bake in the preheated oven for 13 to 16 minutes, or until the tops begin to turn golden.

Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.