Prepare the Cheesecake Filling:

• In a small bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
• Transfer to a piping bag or ziplock bag, and refrigerate for 15 minutes to firm it up slightly.

Prepare the Cookie Dough:

• In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
• In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
• Add the egg and vanilla extract, mixing until well combined.
• Gradually add the dry ingredients, mixing until just combined.

Assemble the Cookies:

• Scoop about 2 tablespoons of cookie dough and flatten it slightly to form a thick disc.
• Place about 1 teaspoon of cheesecake filling in the center and fold the dough around it, sealing it well to enclose the filling.
• Shape the dough into a slightly domed ball.
• Place the dough balls on a prepared baking sheet with about 2 inches of space between each cookie.
• Chill the assembled cookies in the fridge for 20-30 minutes to prevent spreading during baking.

Bake:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
• Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Add the Cheesecake & Caramel Toppings:

• Once the cookies have cooled, pipe a swirl of cheesecake filling on top of each cookie.
• Drizzle with caramel sauce and sprinkle with flaky sea salt for that perfect sweet-salty flavor.