Prepare the cheesecake filling:

In a medium bowl, beat the softened cream cheese until smooth.

Add the powdered sugar and vanilla extract, and beat until fully combined and creamy.

Cover the mixture and place it in the refrigerator to chill while you prepare the cookie dough.

Make the cookie dough:

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

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

Add the egg and vanilla extract, and mix until well incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the chocolate chips until evenly distributed throughout the dough.

Assemble the cookies:

Take about a tablespoon of cookie dough and flatten it slightly in your hand.

Place a small dollop (about 1/2 teaspoon) of the chilled cheesecake filling in the center of the flattened dough.

Place another small piece of cookie dough on top, and carefully seal the edges to enclose the cheesecake filling.

Place the filled cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake the cookies:

Bake for 12 to 15 minutes in a preheated oven, or until the edges turn golden brown and the centers solidify.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve and enjoy!

Once cooled, enjoy these deliciously rich and creamy chocolate chip cheesecake cookies with a glass of milk or your favorite hot beverage.