Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a mixing bowl, combine softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract. Blend until smooth and creamy, then chill the filling.

In a large bowl, cream together softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition along with the remaining vanilla extract.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, stirring just until combined. Fold in the chocolate chips.

Scoop about 2 tablespoons of dough, flatten, place 1 teaspoon of cheesecake filling in the center, and wrap the dough around the filling to form a ball.

Arrange the dough balls on the baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes until the edges are golden brown and centers are soft.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.