In a medium mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy, about 2-3 minutes. Cover and refrigerate while preparing the cookie dough.

In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.

Fold in the chocolate chips gently with a spatula, ensuring they are evenly distributed throughout the dough.

Preheat your oven to 350°F (175°C). Scoop about a tablespoon of cookie dough and flatten it into a disk. Place a teaspoon of cheesecake filling in the center and wrap the dough around the filling, sealing it completely.

Place the assembled cookies on a parchment-lined baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.