Make the Cheesecake Filling by beating together 8 ounces of softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Scoop portions onto a parchment-lined tray and freeze for at least 30 minutes.

Prepare the Cookie Dough by whisking together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of cornstarch, and ½ teaspoon of salt in a large bowl. Cream ½ cup of unsalted butter and 4 ounces of cream cheese with ½ cup of granulated and ½ cup of brown sugar until light and fluffy. Mix in 1 large egg, 1 teaspoon of vanilla extract, and the zest of 1 lemon.

Combine the Dry Ingredients by gradually adding the dry mixture into the wet ingredients, mixing just until combined. Fold in 1 cup of fresh blueberries, being careful not to crush them.

Assemble and Bake by preheating your oven to 350°F (175°C) while the dough rests. Scoop tablespoon-sized balls of dough, flatten each slightly, place a frozen cheesecake filling piece in the center, and cover with more dough. Space cookies on a baking sheet.

Bake the Cookies for 11 to 13 minutes, or until edges are lightly golden. Allow cookies to sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.