Cheesecake Filling

1. In a medium bowl with a handheld mixer combine the softened cream cheese and sugar on medium high for 2-3 minutes until well combined.
2. Scoop into balls about the size of 2 teaspoon and place on a small cookie sheet in the freezer.

Black Cocoa Cheesecake Cookies

1. Preheat oven to 350º F.
2. Whisk the flour, black cocoa, baking soda, and salt together in a large bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
4. Add eggs one at a time, followed by the vanilla extract.
5. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
6. Using a 2 tablespoon scoop, form cookies into balls. Place on a cookie sheet and chill for about 5 minutes.
7. Flatten each ball into a round circle and add a ball of cheesecake in the middle, gently wrapping the dough around it until it is fully covered.
8. Roll the dough together with both hands until it is round again and then roll the top in sugar. Place each cookie on a parchment lined cookie sheet a few inches apart. If at any point the dough becomes too warm, place it in the fridge to chill for a few minutes.
9. Bake the cookies for about 10-11 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!