Strawberry Pudding Cheesecake Cookies

Strawberry cake-mix cookies stuffed with a frozen cheesecake ball center.

Ingredients

1 box		Pillsbury Moist Supreme Strawberry Cake Mix (18.25 oz box, do not prepare as directed)
2		large eggs
1/2 cup	120 ml	vegetable oil (not butter)
1 box		strawberry instant pudding (3.4 oz box)
1/2 package		PHILADELPHIA cream cheese, softened (1/2 of 8 oz package)
2 cups	480 ml	powdered sugar, sifted
2 tablespoons	30 ml	butter or margarine, softened or melted slightly
1/2 tsp	2.5 ml	vanilla
1 dash		salt

Preheat oven to 350.
In a medium mixing bowl, combine cake mix, instant pudding mix, eggs, and vegetable oil. Mix well, then knead with your hands. It will form into a dough. Put back into bowl and cover with saran wrap, place in refrigerator until ready to use. Cheesecake:
In a medium bowl combine cream cheese, butter, vanilla, and powdered sugar. Mix with an electric mixer until thick and creamy.
Spoon out 1 teaspoon at a time and roll into balls, place balls on a lined cookie sheet. Freeze for 2 hours. Prepare the cookies:
Using a 2-tablespoon cookie scoop, place cookie dough on a lined cookie sheet. Flatten each cookie to form a circle. (I used the back of a spoon) Place a frozen cream cheese ball in each cookie. Roll the cookie dough around the cream cheese ball making sure the cream cheese ball is not showing.
Place prepared cookies on a lined baking sheet and bake for about 8-12 minutes. Depending on the size of your balls. The top of the cookies won't brown, you will need to check the bottom of the cookie. If it's brown it is down. Don't over cook them. They only need to cook about 8 minutes.
When you remove them from the oven gently flatten them to form a ball, if needed, and immediately remove them from the hot pan. Add-In's:
Add 1 cup to prepared cookie dough. If you're using sprinkles use 1/2 cup.