Preparation Steps

• Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a large bowl, beat 8 ounces softened cream cheese and 0.5 cup softened butter until smooth and creamy.
• Add 0.67 cup granulated sugar and 0.5 cup packed brown sugar; beat until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract and mix until combined.
• Whisk together 1.75 cups all-purpose flour, 1 tablespoon cornstarch, 0.5 teaspoon baking soda, and 0.25 teaspoon salt in a separate bowl. Gradually add dry ingredients to the wet mixture and mix until just combined.
• Fold in 1.5 cups semisweet chocolate chips until evenly distributed in the dough.
• Prepare the cheesecake filling by beating 4 ounces chilled cream cheese with 0.25 cup powdered sugar and 0.5 teaspoon vanilla extract until smooth.
• Scoop about 1.5 tablespoon portions of cookie dough and flatten slightly. Place a small spoonful (about 0.5 tablespoon) of cheesecake filling in the center and wrap dough around it, sealing well. Place cookies 2 inches apart on prepared baking sheets.
• Bake for 10 to 12 minutes, or until edges are lightly golden and centers are set. Do not overbake to keep the cheesecake center creamy.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.