In a medium saucepan over medium heat, combine chopped fresh strawberries, sugar, and lemon juice. Cook for 6-8 minutes, stirring occasionally, until syrupy. Mash lightly and remove from heat to cool.

In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, mix milk, egg, melted butter, and vanilla. Combine wet and dry ingredients, stirring until just mixed. Let batter rest for 5 minutes.

Beat softened cream cheese with powdered sugar and a splash of milk until smooth. Set aside.

Preheat a skillet over medium heat and lightly grease. Pour 1/4 cup batter for each pancake. Cook until bubbles form, flip and cook until golden brown.

Stack pancakes in twos or threes, layering cheesecake filling between stacks. Drizzle with strawberry sauce before serving.

Serve immediately while warm, optionally with bacon or maple syrup.