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

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In a separate bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the egg and vanilla extract, mixing until well combined and creamy.

Using a cookie scoop, drop a tablespoon of cookie dough onto the prepared baking sheet.

Make a small indentation in the center of each cookie and fill it with a teaspoon of the cheesecake filling.

Top with a little more cookie dough to cover the filling.

Bake in the preheated oven for 10-12 minutes, or until the edges are set.

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.