In a medium bowl, beat the softened cream cheese with a hand mixer or whisk until smooth.

Add the granulated sugar, vanilla extract, and egg, and mix until well combined, forming a creamy filling. Set aside.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

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

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

Gradually add the flour mixture to the butter mixture, stirring until just combined.

Fold in the semi-sweet chocolate chips until evenly distributed.

Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.

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

Take approximately 2 tablespoons of cookie dough and flatten it in your palm.

Place about 1 tablespoon of the cheesecake filling in the center and then top with another 2 tablespoons of cookie dough, sealing the edges to encase the filling completely.

Place the assembled cookies on the prepared baking sheet, spacing them a couple of inches apart.

Bake in the preheated oven for 12-14 minutes or until the edges are golden brown.

The centers may appear slightly soft, but they will set as they cool.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.