In a mixing bowl, beat together the cream cheese and powdered sugar using an electric mixer on medium speed for 2-3 minutes until smooth and creamy.

Scoop the mixture into 7 small mounds on a parchment-lined tray and place it in the freezer for about 20-30 minutes until firm.

In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy.

Beat in one egg and add vanilla extract, mixing until incorporated.

In another bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually blend this dry mixture into the wet ingredients until just combined.

Preheat your oven to 350°F (175°C) while you portion the cookie dough.

Scoop the dough into 14 equal portions, flatten each ball slightly, and place a frozen cheesecake mound in the center.

Drizzle caramel sauce on top of the mound, cover with another piece of dough, and seal the edges well.

Roll the cookie into a ball and, if desired, sprinkle with graham cracker crumbs or sea salt.

Arrange the shaped cookie balls on a lined baking sheet, ensuring they have enough space to spread.

Bake in the preheated oven for 11-13 minutes, watching for the edges to turn golden while the centers remain soft.

Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.