In a small bowl, mix cream cheese, sugar, and vanilla until smooth.

Transfer to a piping bag or zip-top bag and refrigerate for 15 minutes until slightly firm.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

In a separate mixing bowl, beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.

Add the egg and vanilla; mix again until combined.

Add dry ingredients into the wet and mix gently until a soft dough forms.

Scoop 2 tablespoons of dough and flatten into a thick disc.

Pipe or spoon 1 heaping teaspoon of cheesecake filling into the center.

Fold the dough around the filling, sealing completely, and shape into a tall, domed cookie ball.

Place on a lined baking sheet with 2 inches between cookies.

Chill dough balls for 20–30 minutes to prevent spreading.

Preheat oven to 350°F (175°C).

Bake cookies for 10–12 minutes, until edges are lightly golden.

Optional: Press the centers gently with a spoon after baking to make a well for caramel.

Cool on the sheet for 5 minutes, then transfer to a wire rack.

Once completely cooled, pipe a swirl of the chilled cheesecake filling on top (optional for the bakery-style look).

Pipe thick caramel sauce over the cheesecake or directly on the cookie.

Finish with a pinch of flaky sea salt.