First, make the cheesecake filling. In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar. Beat for 2 to 3 minutes, until completely creamy. Scoop into ½ inch balls and place on a lined pan. Freeze for 1 hour.

Once the cheesecake balls are almost done chilling, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Make the cookie dough. In the bowl of a stand mixer, add the cold butter cubes and sugar. Beat for 2 minutes or until completely creamy.

Then, add in the eggs and vanilla extract. Beat to combine.

Add in the gluten free flour, cocoa powder, baking soda, and salt. Stir until a thick dough forms.

Fold in the chocolate chips. Remove the cheesecake balls from the freezer.

Use a spoon to scoop 1 inch balls of dough onto the lined baking pan. Flatten each ball.

Place a frozen cheesecake ball on top of this flattened ball of dough.

Then, cover it with more chocolate cookie dough. Use your fingers to fully enclose the cheesecake filling with cookie dough.

Bake for 10 to 12 minutes or until the middle of the cookies is just barely set.

Finally, remove the chocolate cheesecake cookies from the oven. Allow them to cool for 10 minutes before removing to a wire rack.