In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover and refrigerate the mixture for at least 30 minutes to firm up, making it easier to handle.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

Beat in the eggs, one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly in your hand.

Place about 1 teaspoon of the cheesecake filling in the center of the dough.

Take another smaller scoop of cookie dough, flatten it, and place it over the filling. Seal the edges of the dough together, ensuring the cheesecake filling is completely enclosed.

Repeat the process with the remaining dough and filling. Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as the cookies cool.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the ultimate indulgence.