Prepare the Cheesecake Filling

• In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
• Using a small spoon or a melon baller, portion the mixture into 16 small balls and place them on a parchment-lined baking sheet.
• Freeze the cheesecake balls for at least 1 hour, or until firm.

2. Make the Red Velvet Cookie Dough

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring until fully incorporated.
• In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, cornstarch, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.

3. Assemble the Cookies

• Scoop approximately 2 tablespoons of the red velvet cookie dough and flatten it into a disc in your hand.
• Place a frozen cheesecake ball in the center of the disc.
• Gently wrap the cookie dough around the cheesecake filling, ensuring it is completely sealed and forms a ball.
• Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

4. Bake the Cookies

• Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly undercooked.
• Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.