In a mixing bowl, beat 4 oz of softened cream cheese with 2 tablespoons of granulated sugar and 1 teaspoon of vanilla extract until smooth and creamy. Scoop into teaspoon-sized dollops on a baking tray and freeze for at least 30 minutes.

In a large bowl, use an electric mixer to cream together 1 cup of softened unsalted butter, ¾ cup of brown sugar, and ½ cup of granulated sugar for about 4-5 minutes until light and fluffy.

Add 1 large egg and 1 teaspoon of vanilla extract to the butter mixture, mixing on medium speed until fully incorporated, about 1-2 minutes.

In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until evenly blended.

Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.

Gently fold in 1 ¼ cups of mini chocolate chips into the dough using a spatula.

Flatten about 1 tablespoon of dough in your hand, add a frozen cheesecake dollop, and cover it with more dough, sealing the edges. Roll into a ball and repeat.

Chill the stuffed cookie balls on a tray in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Bake the chilled stuffed cookies for 11-13 minutes until the edges are golden and the centers are just set.

Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.