In a large mixing bowl, cream together the butter and sugar until fluffy and light in color, about 3-4 minutes. Add eggs and vanilla, mixing until well-combined. Gradually incorporate flour, baking powder, and salt until dough forms.

In a separate bowl, beat together cream cheese and powdered sugar until smooth and creamy. Set aside.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take a tablespoon of cookie dough, flatten slightly, add cheesecake filling in the center, then seal with more dough.

Arrange cookies on the baking sheet, leaving space. Bake for 12-15 minutes until edges are light golden brown. Cool on the pan for a few minutes before transferring to a wire rack.

Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.