Make the Cheesecake Filling: In a small bowl, combine cream cheese and 1 tablespoon of granulated sugar, mixing until smooth and creamy. Scoop into 1-teaspoon dollops and freeze for 30–45 minutes.

Cream the Butter and Sugars: In a large mixing bowl, cream together unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3–5 minutes.

Incorporate the Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and mix on low speed until fully incorporated.

Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually mix into the wet ingredients on low speed until just combined.

Fold in the Chocolate Chips: Gently fold in the semi-sweet chocolate chips into the dough until evenly distributed.

Assemble the Cookies: Flatten 2 tablespoons of cookie dough, place a frozen cheesecake dollop in the center, and wrap the dough around it. Roll into a ball.

Bake the Cookies: Preheat oven to 350°F (175°C) and line baking trays with parchment paper. Bake cookies for 10–12 minutes or until edges turn golden.

Cool the Cookies: Let cookies cool for about 5 minutes before transferring them to a wire rack to cool completely.