In a mixing bowl, beat the softened cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and the egg yolk until smooth. Set aside.

In another large mixing bowl, cream together the softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the tablespoon of vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. Fold in the chocolate chips.

Preheat your oven to 350°F (175°C). Scoop a tablespoon of cookie dough and flatten it in your palm.

Place about a teaspoon of the cheesecake filling in the center and then fold the dough over to cover it completely. Roll it into a ball and place it on a lined baking sheet, about two inches apart.

Bake the cookies in the preheated oven for 10-12 minutes, or until golden brown.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.