In a large bowl, cream together the softened unsalted butter, brown sugar, and white sugar until light and fluffy.

Incorporate the room temperature eggs one at a time, mixing well before adding the 2 tsp of vanilla extract.

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough should be soft yet firm enough to handle.

In a medium bowl, beat the softened cream cheese with sugar until smooth. Mix in the egg yolk and ½ tsp of vanilla extract until creamy and blended.

In a small saucepan, combine blueberries, 2 tbsp sugar, and lemon juice. Cook over medium heat until the berries start to burst and the mixture is syrupy.

Stir in the cornstarch slurry and keep cooking until thickened. Aim for a glossy and vibrant swirl!

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop spoonfuls of cookie dough and flatten slightly. Make a small indentation in the center of each dough ball and spoon in some of the cheesecake filling.

Swirl a touch of the cooled blueberry mixture over the top.

Bake for 12-15 minutes or until slightly golden around the edges. Let cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.