Cream together the softened unsalted butter with both granulated sugar and light brown sugar until light and fluffy. Add the eggs one at a time and stir in the vanilla extract.

Whisk together the all-purpose flour, baking soda, and salt in a separate bowl. Gradually mix these dry ingredients into the wet mixture and chill the dough for about an hour.

Beat the softened cream cheese until smooth, then add granulated sugar, egg, and vanilla extract for the filling. Beat until creamy and well combined.

Preheat the oven to 350°F (175°C). Shape the chilled cookie dough into disks, add cheesecake filling, seal, and roll into balls. Place on a lined baking sheet.

Bake for about 10-12 minutes or until golden edges form. Cool on the baking sheet for about five minutes before transferring to a wire rack.

Melt white chocolate chips and drizzle over cooled cookies, then sprinkle with chopped Reese's peanut butter cups.