# What You'll Need:
→ Cookie Dough
01 - ½ cup unsalted butter, softened
02 - ½ cup granulated sugar
03 - ¼ cup packed light brown sugar
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 1¼ cups all-purpose flour
07 - ½ tsp baking soda
08 - ¼ tsp salt
→ Cheesecake Filling
09 - 4 oz cream cheese, softened
10 - ¼ cup granulated sugar
11 - ½ tsp vanilla extract
→ Blueberry Swirl
12 - ½ cup fresh or frozen blueberries
13 - 2 tbsp granulated sugar
14 - 1 tsp cornstarch
15 - 1 tbsp water
# Steps to Follow:
01 - Combine blueberries, sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes until thickened. Lightly mash berries and stir well. Allow to cool completely before using.
02 - Beat softened cream cheese with sugar and vanilla extract in a small bowl until smooth and creamy. Refrigerate briefly if needed to firm consistency.
03 - Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add egg and vanilla, mixing until combined. Whisk flour, baking soda, and salt in a separate bowl. Gradually incorporate dry ingredients into wet mixture until soft dough forms.
04 - Preheat oven to 350°F. Line baking sheet with parchment paper. Scoop 2-tablespoon portions of dough onto prepared sheet. Create a deep well in center of each dough ball using thumb or spoon back.
05 - Spoon cheesecake filling into each well, top with cooled blueberry swirl. Use toothpick or butter knife to gently marble fillings together, creating swirled pattern.
06 - Bake 12-15 minutes until edges are set and centers remain slightly soft. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
