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

Prepare the cheesecake filling by beating 8 oz of softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until the mixture is smooth and creamy. Scoop small teaspoons of the filling onto a parchment-lined baking sheet and freeze for at least 30 minutes to firm up.

Meanwhile, in a large mixing bowl, beat 1 cup of softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar until light and fluffy (about 3-4 minutes). Add 2 large eggs and 2 teaspoons vanilla extract, mixing until well combined.

In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated; be careful not to overmix.

Fold in 2 cups of semi-sweet chocolate chips evenly into the cookie dough.

To assemble, take a large tablespoon of cookie dough, flatten it in your palm, and place one frozen cheesecake ball in the center. Gently wrap the cookie dough around the cheesecake filling, ensuring it is completely enclosed.

Place the stuffed cookie balls on the prepared baking sheet, leaving enough space for spreading. Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn golden brown while the centers remain slightly soft.

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