Combine cream cheese and powdered sugar in a bowl, beating until smooth and creamy. Spoon out heaping teaspoons onto a parchment-lined baking sheet and freeze for 1 hour.

Whisk together all-purpose flour, baking soda, and salt in a medium bowl. Set aside.

Beat softened butter, white sugar, and brown sugar together until light and fluffy in a stand mixer.

Add egg, egg yolk, and vanilla extract, mixing until combined.

Gently mix in the reserved dry ingredients until just combined.

Fold in semisweet chocolate chips until evenly distributed.

Scoop cookie dough portions and roll into balls, creating indents in half for filling.

Place frozen cheesecake filling into the indents, top with another cookie ball, and seal the edges.

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

Preheat oven to 350°F. Bake on parchment-lined sheets for 9-12 minutes until edges are golden.

Cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.