In a medium bowl, beat the cream cheese and granulated sugar with an electric mixer on medium speed until creamy, about 2 minutes.

Add the egg yolk and beat until smooth. Cover and refrigerate for at least 30 minutes to firm up.

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

In a large bowl, cream together the butter, brown sugar, and remaining granulated sugar (from dough) until light and fluffy, about 3 minutes.

Beat in the egg and vanilla extract until well combined.

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

Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.

Scoop about 1 tablespoon of dough and flatten into a disc in your palm. Place about 1 teaspoon of chilled cheesecake filling in the center, then top with another 1 tablespoon of dough, sealing the edges to encase the filling.

Roll the ball in your hands to smooth, then place on the prepared baking sheet, spaced 2 inches apart.

Bake for 10-12 minutes, until edges are golden. Centers should still look slightly soft.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Drizzle with salted caramel sauce before serving.