1️⃣ Prepare the Cheesecake Filling
In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar, vanilla extract, and flour, and beat until well combined.
Scoop the cheesecake mixture into small balls, about 1 tablespoon each, and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes, or until firm.

2️⃣ Make the Red Velvet Cookie Dough
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and red food coloring, mixing until well incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together. The dough should be thick and slightly sticky.

3️⃣ Assemble the Stuffed Cookies
Preheat your oven to 350°F (175°C).
Scoop about 2 tablespoons of the red velvet cookie dough and flatten it into a small disc in your hand.
Place a frozen cheesecake ball in the center and carefully fold the edges of the cookie dough around the cheesecake, sealing it completely. Roll the dough into a ball.
Place the cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.

4️⃣ Bake the Cookies
Bake for 10-12 minutes, or until the edges are set and the tops of the cookies look slightly cracked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

5️⃣ Serve and Enjoy
Enjoy the cookies once they have cooled. The cheesecake filling will be creamy and indulgent, contrasting perfectly with the soft red velvet cookie.