1️⃣ Make the Cheesecake Filling

1. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
2. Scoop small teaspoon-sized dollops onto a parchment-lined tray and freeze for at least 30 minutes.

🔥 Pro Tip: Freezing the filling helps keep it creamy and prevents it from melting too quickly during baking!

2️⃣ Prepare the Cookie Dough

1. Whisk together flour, cornstarch, baking powder, and salt in a medium bowl.
2. In a separate large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in egg yolk, vanilla extract, and lemon zest.
4. Gradually add dry ingredients and mix until just combined.

🔥 Pro Tip: Overmixing the dough can make cookies dense—stop as soon as everything is incorporated!

3️⃣ Assemble the Cheesecake Cookies

1. Scoop out 1 ½ tablespoons of dough and flatten slightly.
2. Place a frozen cheesecake dollop in the center and wrap the dough around it, sealing completely.
3. Roll into a ball and place on a parchment-lined baking sheet.
4. Repeat with remaining dough and filling.

🔥 Pro Tip: Chilling the stuffed dough balls for 15 minutes before baking helps prevent spreading!

4️⃣ Bake to Perfection

1. Preheat oven to 350°F (175°C).
2. Bake cookies for 10-12 minutes or until the edges are lightly golden.
3. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

🔥 Pro Tip: For gooey centers, slightly underbake and let them set as they cool!