In a mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth. Set aside.

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

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

In another bowl, whisk together the flour, baking soda, and salt.

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

Fold in the chocolate chips.

Chill the dough in the refrigerator for about 30 minutes.

Preheat your oven to 350°F (175°C).

Using a tablespoon, scoop out some cookie dough, flatten it, and place about a teaspoon of the cheesecake filling in the center.

Gather the edges and seal the dough around the filling.

Place the stuffed cookies on a lined baking sheet about two inches apart.

Bake for 12-15 minutes until the edges are lightly golden.

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

Indulge in these sweet creations.