Beat the softened cream cheese with sugar and vanilla until smooth. Chill in the freezer for 15 minutes.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In a large bowl, beat the softened butter with both sugars for 2 to 3 minutes until pale and fluffy.

Add the egg and vanilla extract to the butter mixture and beat until fully combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low until just combined.

Scoop dough, flatten, and place a teaspoon of chilled cheesecake filling in the center. Fold and roll into balls.

Chill the stuffed dough balls in the refrigerator for 20 to 30 minutes.

Preheat oven to 350°F (175°C). Space chilled cookies on a parchment-lined baking sheet.

Bake for 10 to 12 minutes until edges are light golden and centers are still soft. Immediately press a spoon into the center to form a well.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Once slightly cooled, spoon or pipe warm caramel into the well and sprinkle with flaky sea salt.