Step 1: Prepare the Cheesecake Filling
Beat cream cheese and sugar until smooth and fluffy (2-3 minutes).
Add egg yolk, vanilla, and flour, mixing until combined.
Scoop into small portions (about 2 teaspoons each) and freeze for at least 2 hours.
Step 2: Make the Red Velvet Cookie Dough
Whisk together flour, cocoa powder, baking soda, and salt.
Cream butter and sugar until light and fluffy (3-4 minutes).
Beat in eggs, vinegar, vanilla, and food coloring until well incorporated.
Add dry ingredients gradually, mixing until just combined.
Fold in white chocolate chips (if using) and chill dough for 30 minutes.
Step 3: Assemble and Bake
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Flatten 2 tablespoons of cookie dough, place a frozen cheesecake portion in the center, and seal completely.
Arrange on baking sheet, spacing 2 inches apart.
Bake for 10-12 minutes. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Step 4: Garnish (Optional)
Dust with powdered sugar, drizzle with melted white chocolate, or add sprinkles.