Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.

Make the cheesecake filling by beating together the cream cheese, sugar, and vanilla extract. Scoop out 1 tbsp sized balls onto a parchment paper lined tray and transfer to the freezer while you make the cookie dough.

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

In a large bowl, beat together the butter, granulated sugar, and brown sugar on medium high for 2 minutes until a paste forms. Scrape down the sides of the bowl.

Reduce the speed to low and add in the egg and vanilla and mix until combined.

Sprinkle in the dry ingredients and mix until just combined, but steaks remain.

Fold the chocolate chips and M&m's into the dough.

Using a 2 tbsp sized cookie dough scoop, create a little well in the center, place a cheesecake ball inside, and cover completely with more cookie dough. Scoop out 12 cookie dough balls and place them on the prepared baking sheets with 2 inches in between each ball. Bake for 9-11 minutes until the edges just start to turn slightly golden.

For a perfect circle shaped cookie, use a cookie cutter that’s just slightly larger than the cookie, and while still slightly warm, wiggle the cookie cutter around the cookie, smoothing out the shape. Top with additional chocolate chips and M&m's.

Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack to continue cooling.