In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Scoop the mixture into 18 small, uniform balls (about 1 teaspoon each).

Place the balls on a parchment-lined plate and freeze for at least 30 minutes.

In a small 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.

Beat in the eggs one at a time, then stir in the vanilla extract.

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

Fold in the chocolate chips.

Take a scoop of cookie dough (about 2 tablespoons) and flatten it into a disk.

Place one frozen cheesecake ball in the center of the dough disk.

Carefully wrap the cookie dough around the cheesecake ball, sealing the edges completely to ensure the filling does not leak out during baking.

Place the assembled cookies on a parchment-lined baking sheet.

Preheat oven to 375°F (190°C).

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

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The filling will set as they cool.