1. Prepare the Cheesecake Filling:

1. In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy.
2. Scoop out teaspoon-sized portions and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes, or until firm.

2. Make the Cookie Dough:

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually mix in the dry ingredients until just combined. Fold in the chocolate chips.

3. Assemble the Cookies:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Scoop about 2 tablespoons of cookie dough and flatten it into a disc. Place a frozen cheesecake filling portion in the center.
3. Take another tablespoon of cookie dough, flatten it, and place it over the filling. Seal the edges to completely enclose the cheesecake filling.
4. Repeat with the remaining dough and filling, placing cookies 2 inches apart on the baking sheets.

4. Bake the Cookies:

1. Bake for 10-12 minutes, or until the edges are golden brown but the centers look slightly undercooked.
2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.