To start, make the cheesecake filling. In a bowl, use a hand mixer or stand mixer to beat together the softened cream cheese and granulated sugar until smooth and creamy. Add in the vanilla extract and egg yolk, and mix until fully incorporated. Set this aside while you prepare the cookie dough.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix on medium speed for about 2-3 minutes until light and fluffy. Add the eggs and vanilla extract, and beat until the mixture is smooth.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until everything is combined. Fold in the chocolate chips.

Now for the fun part! Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon of cookie dough and roll it into a ball. Make a small indentation in the center of each cookie dough ball using your thumb. This will be where you’ll add the cheesecake filling.

Spoon about 1 teaspoon of the cheesecake mixture into each indentation. Don’t worry if it overflows a little, as the filling will spread out during baking. Gently press the dough edges around the filling to seal it.

Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are golden brown but the centers are still soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these indulgent treats with a glass of milk or a hot cup of coffee!