Mix the room temperature cream cheese, powdered sugar, and vanilla extract until smooth. Divide into 20 portions and freeze for at least half an hour.

Combine the room temperature butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy.

Add one egg and vanilla extract, mix well, then add the second egg.

Sift in the flour, baking soda, and salt, and mix until just combined.

Finally, add the chocolate chips.

Chill the dough in the refrigerator for at least half an hour.

Divide the dough into 20 portions, then split each portion in half. Place the frozen cheesecake filling in the center, cover with the other half, and seal the edges to prevent the filling from leaking. When placing on the baking sheet, keep them spaced apart to prevent them from sticking together as they bake.

Note: This recipe is naturally sweet. If you want to reduce the sweetness, consider reducing the granulated sugar. The brown sugar adds chewiness, so the cookies won't be crispy! They have a soft cookie texture.