Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.

Beat in 8 oz of softened cream cheese until fully incorporated into the dough. Gradually add the dry ingredient mixture, stirring until just combined. Fold in chopped mini Reese’s peanut butter cups.

In a separate bowl, mix together 8 oz cream cheese, powdered sugar, and 1/2 tsp vanilla extract to make the cheesecake filling.

Drop generous spoonfuls of cookie dough onto the prepared baking sheet, creating a small indentation in the center of each cookie.

Spoon a small amount of cheesecake filling into each indentation.

Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet before transferring to a wire rack.