Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat.

In a small bowl, combine the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract. Beat until smooth and creamy. Set aside.

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

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

Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Stir in the 2 teaspoons of vanilla extract.

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

Fold in the semisweet chocolate chips.

Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place a teaspoon of cheesecake filling in the center and top with another tablespoon of dough. Seal the dough around the filling to form a ball.

Place the stuffed dough balls onto the prepared baking sheet, leaving about 2 inches of space between each.

Bake for 10-12 minutes or until the edges are golden brown and the centers remain soft.

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