In a medium bowl, blend together cream cheese, granulated sugar, and vanilla extract until smooth. Scoop out teaspoon-sized dollops of filling and freeze for 20-30 minutes.

In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and additional vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture, stirring until combined.

If the dough is sticky, refrigerate for 15-30 minutes.

Preheat oven to 350°F (175°C). Scoop 2 tablespoons of dough, flatten it, add a cheesecake dollop, and cover with another dough disc. Seal edges.

Bake cookies on lined sheets for 11-13 minutes until edges are golden and centers are soft. Cool on pan for 5 minutes, then transfer to a wire rack.