Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Cream together 1 cup of softened unsalted butter, 1 cup of brown sugar, and ½ cup of granulated sugar until light and fluffy, about 3-4 minutes.

Beat in 1 large egg and 2 teaspoons of vanilla extract until smoothly combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. Gradually add to the wet ingredients.

Gently fold in 2 cups of semi-sweet chocolate chips until evenly dispersed.

In a medium bowl, beat together 8 ounces of softened cream cheese and ¼ cup of powdered sugar until smooth. Add lemon juice, if desired.

Scoop about 2 tablespoons of cookie dough, flatten it, place a teaspoon of cheesecake filling in the center, then wrap the dough around to form a ball.

Arrange the filled cookie balls on the prepared baking sheets and bake for 12-15 minutes until edges are golden.

Let cool on baking sheets for about 5 minutes before transferring to a wire rack.