• Preheat the oven to 375°.

Strawberry Filling

• In a medium saucepan add the strawberries, sugar, and lemon juice. Stir until sugar is dissolved.
• Bring strawberries to a boil, and reduce heat to medium low, stirring occasionally.
• Simmer for 10-15 minutes or until thickened and most of the liquid has reduced down.
• Remove from heat and set aside to cool.

Cheesecake Filling

• In a large bowl, beat the cream cheese on low for 2-3 minutes or until smooth.
• Add the powdered sugar and vanilla, and beat on low until the sugar is incorporated.

Crumble

• In a small bowl mix flour and brown sugar together. Cut in cold butter with the backs of forks or your fingers until the mixture resembles coarse sand.

Prepare the Croissants

• Cut a slit down the center on top of the croissant until you get to the folded end, making sure not to go through the bottom side.
• Cut a slit horizontally, again making sure not to go through the bottom.
• Gently peel back the top, leaving the sides intact so you have a star shaped pocket in the center.
• Add 1 teaspoon of strawberry filling to the pocket of the croissants.
• Add about 1 1⁄2 tablespoons of cream cheese mixture on top of the strawberry filling.
• Carefully pull the star edges back towards the center of the croissant. Repeat with the remaining croissants.

Caramel Honey Glaze

• In a small bowl melt the butter.
• Add the brown sugar and honey, and mix until the butter is fully incorporated.
• Brush the bottoms of each croissant and place onto a foil lined cookie sheet.
• Brush the tops and the sides of the croissants with remaining caramel glaze.
• Sprinkle the tops with crumble.
• Bake at 375 for 15-16 minutes or until browned and hardened.
• Remove from the pan immediately and cool on a wire rack.