Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in one egg and 1 teaspoon of vanilla extract until fully combined.
Mix in the flour, baking soda, and a pinch of salt until just combined. Avoid overmixing to keep the cookies tender.
In a separate bowl, beat the cream cheese until smooth.
Add the remaining egg, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract, mixing until creamy.
Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets.
Create a small indentation in the center of each cookie and fill it with about a teaspoon of cheesecake filling.
Bake the cookies for 12-14 minutes, or until the edges are lightly golden.
Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Once the cookies are completely cool, drizzle caramel sauce over the top and sprinkle with flaky sea salt.
