Prepare the Cheesecake Filling: Mix the softened cream cheese and powdered sugar in a bowl until smooth and creamy, about 2-3 minutes. Scoop onto a parchment-lined baking sheet and freeze until solid, about 45-60 minutes.

Preheat the Oven and Prepare the Baking Sheets: While the cheesecake filling is freezing, preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.

Cream the Wet Ingredients: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Add the egg and vanilla extract, mixing until well combined.

Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch processed cocoa powder, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just incorporated.

Portion the Cookie Dough: Using a cookie scoop or tablespoon, portion the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, leaving space between each ball.

Encasing the Cheesecake Filling: Take each frozen scoop and encase it in the cookie dough. Form a tight seal.

Bake the Cookies: Place the cookie sheets in the preheated oven and bake for 9-12 minutes, or until the edges are set but the centers are still soft.

Cooling and Storing Cookies: Let your cookie bites cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.