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

In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Gradually fold in all-purpose flour, baking powder, and salt until just combined.

In another bowl, mix cream cheese and granulated sugar until smooth and creamy, about 2 minutes. Add one egg and blend thoroughly.

In a small saucepan, combine blueberries and a splash of water over medium heat. Cook for about 5-7 minutes, stirring until thickened. Cool to room temperature.

Drop spoonfuls of cookie dough onto the baking sheet, spacing them about 2 inches apart. Create a small well in the center of each cookie for the cheesecake filling. Spoon in the cheesecake mixture and add a dollop of the blueberry swirl on top.

Bake for approximately 15 minutes until edges are set and centers are slightly soft. Avoid overbaking.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.