Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.

In another bowl, beat the softened cream cheese and granulated sugar until smooth.

Add the egg and vanilla extract, mixing until well combined and creamy.

Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.

Make a small indentation in the center of each cookie and fill with a spoonful of the cheesecake filling.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Once cooled, drizzle the cookies with caramel sauce before serving.