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

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, ensuring each one is well incorporated before adding the next. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined.

For the cheesecake filling, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.

Scoop a tablespoon of cookie dough and flatten it slightly. Place about a teaspoon of the cheesecake filling in the center, then enclose the filling with the dough and roll it into a ball. Place it on the prepared baking sheet.

Repeat with the remaining dough and filling.

Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.

While still warm, drizzle the caramel sauce over each cookie and sprinkle a tiny pinch of sea salt on top. Allow them to cool slightly before serving.