Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is smooth and creamy, then set it aside.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.

In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Gently fold in the semisweet chocolate chips.

Scoop about 1 tablespoon of cookie dough and flatten it in the palm of your hand. Place a teaspoon of cheesecake filling in the center and top with another tablespoon of cookie dough.

Seal the dough around the filling to form a ball and ensure it is completely encased.

Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until edges are golden brown and centers remain soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.