In a small saucepan, combine the blueberries, 2 tablespoons granulated sugar, cornstarch, and water. Cook over medium heat, stirring often, until the berries burst and the mixture turns glossy and thick.

Set aside to cool slightly.

In a bowl, mix the softened cream cheese with ¼ cup granulated sugar and ½ teaspoon vanilla extract until smooth and creamy.

In a larger bowl, cream the softened butter with ½ cup granulated sugar and brown sugar until fluffy.

Beat in the egg and 1 teaspoon vanilla until glossy and well combined.

Stir in the flour, baking soda, and salt just until combined.

Scoop portions of dough and flatten each piece in your palm.

Add a small spoonful of cheesecake filling to the center, then fold the dough up and around it, sealing the filling inside.

Roll gently to make a smooth ball.

Dot the tops with small spoonfuls of blueberry swirl, then lightly swirl it across the surface with the tip of a spoon.

Bake until the cookies are set around the edges and slightly soft in the center.

Let them cool to allow the cheesecake center to set.