In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Refrigerate for at least 30 minutes.

In a large mixing bowl, beat together unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add room temperature eggs one at a time, mixing well after each addition, then add vanilla extract and combine.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Then mix into wet ingredients until just combined.

Fold in semi-sweet chocolate chips gently into the dough.

Scoop cookie dough, flatten slightly, place cooled cheesecake filling in the center, and fold dough over to seal.

Chill the assembled cookies on a baking sheet for 30 minutes.

Preheat oven to 350°F (175°C) and bake cookies for 12-15 minutes or until golden brown.

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