Prepare the Blueberry Sauce:

• In a small saucepan over medium heat, combine blueberries, sugar, cornstarch, and lemon juice.

• Cook until the mixture thickens and the blueberries begin to break down (about 5-7 minutes). Allow it to cool completely.

Make the Cheesecake Swirl:

• In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.

Prepare the Cookie Dough:

• In a large bowl, whisk together flour, baking soda, and salt.

• In a separate bowl, beat butter, granulated sugar, and brown sugar until fluffy.

• Add the egg and vanilla extract, mixing until well incorporated.

• Gradually mix in the dry ingredients to form a soft dough.

Assemble the Blueberry Cheesecake Cookies:

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

• Scoop about 1 1/2 tablespoons of cookie dough and flatten slightly.

• Add a dollop of cheesecake filling and a teaspoon of blueberry sauce on top.

• Gently swirl the cheesecake and blueberry sauce with a toothpick or knife.

• Repeat for all cookies.

Bake the Blueberry Cheesecake Swirl Cookies:

• Bake the cookies for 12-15 minutes or until the edges are lightly golden.

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.