1. In a small bowl, stir together the diced strawberries, 1 tablespoon granulated sugar, and lemon juice. Let them sit while you prepare the rest of the recipe.

2. In a medium bowl, beat the softened cream cheese with the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Set aside.

3. In a large bowl, whisk together the flour, 2 tablespoons granulated sugar, baking powder, and salt.

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

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

6. Heat a lightly greased nonstick skillet or griddle over medium heat. Scoop about 1/4 cup batter for each pancake.

7. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook for 1 to 2 minutes more until golden.

8. Stack the pancakes with cheesecake filling and strawberry mixture between the layers.

9. Top with extra filling, more strawberries, whipped cream if desired, and maple syrup. Serve warm.