1. Beat the cream cheese, powdered sugar, and 1 teaspoon vanilla extract in a bowl until smooth. Mix in 1 to 2 tablespoons milk if needed to make the filling easier to spread.

2. Dice the strawberries and set them aside.

3. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

4. In a separate bowl, whisk together the milk, egg, remaining 1 teaspoon vanilla extract, and melted butter.

5. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

6. Heat a lightly buttered skillet or griddle over medium heat.

7. Pour batter onto the skillet and cook until bubbles form on top and the edges look set. Flip and cook until golden brown on the other side.

8. Stack the pancakes with cheesecake filling and strawberries between the layers.

9. Top with extra strawberries and maple syrup, then serve warm.