Make the Cheesecake Filling: In a bowl, beat together the softened cream cheese, cookie butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy. If it’s too thick for piping, add a tablespoon of milk.
Prep the Strawberries: Wash and hull the strawberries, removing the green tops and creating a small cavity in the center. Be careful not to break the berries! Dry them off with a paper towel.
Assemble the Stuffed Strawberries: Transfer the cheesecake filling to a piping bag (or a ziplock bag with a cut corner). Pipe the filling into each strawberry until it's generously stuffed.
Coat with Cookie Crumbs: In a small bowl, mix crushed graham crackers or Biscoff cookies with melted butter. Dip the tops of each stuffed strawberry into the crumb mixture to coat them thoroughly.
Chill and Serve: Let the stuffed strawberries chill in the refrigerator for about 15-20 minutes before serving. This helps with the texture and makes for a refreshing bite!