In a medium bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth. Add one egg and the vanilla extract, and mix until fully combined. Set aside.

In a large mixing bowl, cream together the softened butter, 1 cup granulated sugar, and 1 cup brown sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract.

In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until combined. Stir in the chocolate chips.

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

Using a cookie scoop, take about a tablespoon of cookie dough, flatten it slightly, and place about a teaspoon of cheesecake filling in the center. Wrap the cookie dough around the filling and roll it into a ball.

Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.