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

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 3-4 minutes.

Add in the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until evenly mixed.

Gradually fold the dry mixture into the wet ingredients, mixing until just combined.

Gently fold in the semi-sweet chocolate chips.

In a small bowl, combine the cream cheese, powdered sugar, and a dash of vanilla extract until smooth.

Scoop about 2 tablespoons of cookie dough, flatten it, add a teaspoon of cheesecake filling in the center, and encase it with dough.

Place the stuffed cookie dough balls on the prepared baking sheets and bake for 12-15 minutes.

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