Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.

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

Add the vanilla extract and eggs to the butter mixture. Beat until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Press about two-thirds of the cookie dough into the bottom of the prepared baking dish to form the base layer.

In another bowl, combine the softened cream cheese, sour cream, and powdered sugar. Beat until smooth and creamy.

Spread the cream cheese mixture evenly over the cookie base. Layer the sliced strawberries on top of the cheesecake filling.

Crumble the remaining cookie dough over the strawberries, trying to cover as much as possible.

Bake in the preheated oven for 30–35 minutes, or until the top is golden and the filling is set. Remove from the oven and let it cool completely before slicing into bars.