In a mixing bowl, mix the cream cheese, powdered sugar, and vanilla extract. Mix until all ingredients are combined.

Line a large plate with parchment paper. Don’t skip this step. It will make removing the balls from the plate much easier after they are frozen.

Use a small cookie scoop (2 teaspoons) and scoop the mixture and place it on the prepared plate. They can be close to each other, but make sure they are not touching.

Place in the freezer until ready to shape the cookies.

In a stand-up mixer or a large mixing bowl, add the butter, granulated sugar, and light brown sugar. Mix until all ingredients are combined and creamy.

Add the eggs, mix well.

In a mixing bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt together.

Add half the flour mixture. Mix until the flour is incorporated; don’t overmix.

Add the broken Oreos and chocolate chips to the remaining flour. Mix until they are coated with the flour mixture.

Add the flour/Oreos mixture to the batter. Mix until all ingredients are incorporated, but don’t overmix.

(To facilitate this step, after step 4, transfer the batter into a large mixing bowl, and add the flour/Oreos mixture to the batter. Use a Danish dough whisk or mixing spoon and mix until all ingredients are combined.)

Cover and place the cookie dough mixture into the refrigerator for 1 hour.

Preheat the oven to 350 degrees F.

Line a cookie sheet with parchment paper. Set aside.

Take a large cookie scoop, and scoop the cookie dough into a ball. The cookie dough will be a bit crumbly, and it’s okay.

Press the dough into your hand into a ball.

Flatten out the cookie dough and place one of the cheesecake fillings in the middle.

Shape into a ball. Make sure you don’t have any cheesecake filling exposed. You may need to add some of the cookie dough batter. If the cream cheese starts to get soft then place them back into the freezer again for a few minutes.

Roll the dough into a ball and place it on the prepared baking sheet. Leaving space in between each one, as the cookies will expand.

Bake in the preheated oven for 15-18 minutes or until the edges are golden and the top is set. If you are using the toothpick method, keep in mind that the cheesecake filling will give you a false reading, so make sure to poke the side of the cookie.

Cool on the cookie sheet for 1-2 minutes and transfer to a cooling rack to cool completely.

Serve and Enjoy!