Prep your workspace and ingredients. Gather all ingredients, ensuring butter is soft and cream cheese is cold. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Prepare the cheesecake filling. In a medium bowl, combine cream cheese, granulated sugar for filling, and vanilla. Beat until creamy and smooth, about 2-3 minutes. Set in the fridge while preparing cookie dough.

Make the cookie dough. In a large bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy, about 4-5 minutes. Add egg yolks and vanilla, and beat until fully incorporated.

Add the dry ingredients. In another bowl, whisk together all-purpose flour, black cocoa powder, baking powder, and salt. Gradually add to wet ingredients, mixing just until combined.

Form the cookie bases. Drop tablespoon-sized balls of cookie dough onto prepared baking sheets, leaving space between each ball.

Add the cheesecake filling. Make a small indentation in the center of each cookie dough ball and place a small dollop of the chilled cream cheese filling in each.

Bake in the preheated oven for 10-12 minutes, or until edges are firm and centers remain soft. Let cool on baking sheet for 5 minutes before transferring to a wire rack.

Optional: Melt chocolate and drizzle over cooled cookies for an elegant touch.

Serve or store in an airtight container for up to 3 days at room temperature or a week in the fridge.