In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to beat the mixture until it’s creamy and smooth. Transfer the cheesecake filling to the refrigerator for at least 30 minutes to firm up.

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

Beat in the large eggs one at a time and stir in vanilla extract until the dough is smooth.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients without overmixing.

Gently fold in the semi-sweet chocolate chips until evenly distributed.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of cookie dough, flatten it, and place a teaspoon of cheesecake filling in the center. Fold the dough around the filling to seal.

Bake the cookies for 12-15 minutes until the edges are golden brown. Let cool for 5 minutes before transferring to a wire rack.