Make the Strawberry Topping:

1. In a small saucepan, combine the sliced strawberries, sugar, lemon juice, and vanilla extract.
2. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries release their juices and the mixture thickens.
3. Remove from heat and set aside to cool slightly.

Make the Cheesecake Filling:

1. In a medium bowl, whisk together the softened cream cheese, powdered sugar, vanilla extract, and heavy cream until smooth and creamy. Set aside.

Make the Pancakes:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
4. Gently fold in the softened cream cheese until evenly distributed, creating a slightly lumpy batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown.
7. Repeat with the remaining batter, keeping the pancakes warm as you cook them.

Assemble the Pancakes:

1. Stack the pancakes on serving plates.
2. Spoon the cheesecake filling onto each pancake stack and spread it gently.
3. Top with the strawberry mixture.
4. Optionally, drizzle with maple syrup or whipped cream.
5. Serve and enjoy!