Preheat your oven to 350°F (175°C)., In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until light and fluffy., Add the eggs and mix until smooth, scraping down the sides of the bowl as needed., Transfer the cheesecake mixture to a greased 9×9-inch baking dish and bake for 25-30 minutes until set and slightly golden., Allow the cheesecake to cool for 15 minutes, then refrigerate for at least 2 hours., Hull and slice the strawberries, then combine them with sugar and cornstarch in a saucepan., Cook the strawberry mixture over medium heat until it thickens, about 5-7 minutes, then set aside to cool., In a large bowl, whisk together flour, baking powder, sugar, and salt., Blend in the softened butter until the mixture resembles coarse crumbs, then stir in the milk until the dough comes together., On a floured surface, roll out the dough into a rectangle about 1/4 inch thick., Spread the cooled cheesecake mixture over the dough, leaving a small border, then spoon the strawberry filling on top., Roll the dough tightly from one long side to the other and pinch the seams to seal., Slice the roll into 1-inch thick pieces and place them on a lined baking sheet., Bake for 20-25 minutes until golden brown, then cool on a wire rack.