1. Prepare the Cookie Dough:

– Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

– In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

– In a large mixing bowl, beat the butter and cream cheese until smooth and creamy, about 2-3 minutes.

– Add sugar and beat until fluffy. Add the egg, lemon juice, lemon zest, and vanilla extract, and mix until combined.

– Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms. Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.

2. Make the Cheesecake Filling:

– In a small bowl, mix the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth. Set aside.

3. Form the Cookies:

– Scoop a tablespoon of cookie dough and roll it into a ball. Make a small indentation in the center of each dough ball using your thumb.

– Fill the indentation with a small amount of the cheesecake filling, about 1 tsp per cookie.

– Gently fold the edges of the dough around the cheesecake filling to cover it, then roll it into a ball again.

– Place the filled dough balls on the prepared baking sheet, leaving about 2 inches between each one.

4. Bake the Cookies:

– Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.

– Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.