In a mixing bowl, combine 8 ounces of cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Beat until smooth and free of lumps, creating a luscious cheesecake filling. Use a cookie scoop to portion out the filling, shaping it into small balls. Place these cheesecake balls on a parchment-lined baking sheet and freeze for 20-30 minutes until firm.

In a large bowl, beat ½ cup of unsalted butter with ½ cup of brown sugar and ½ cup of granulated sugar until light and fluffy, about 3-4 minutes. Add one large egg and another teaspoon of vanilla extract, mixing until well incorporated. In a separate bowl, sift together 1 ½ cups of all-purpose flour, ½ teaspoon of baking soda, and a pinch of salt, then gradually fold this into the wet ingredients, followed by 1 cup of chocolate chips.

Cover the prepared cookie dough with plastic wrap and refrigerate for 15-20 minutes. Preheat your oven to 350°F (175°C).

Scoop out a golf ball-sized portion of the chilled cookie dough and flatten it in your palm. Place a frozen cheesecake ball in the center and carefully wrap the dough around it, ensuring the cheesecake is completely sealed. Repeat with the remaining dough and filling, placing the assembled cookies on a parchment-lined baking sheet.

Bake in the preheated oven for 13-15 minutes or until the edges are light golden brown. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.