1. Beat cream cheese, powdered sugar, and 1/2 teaspoon vanilla until smooth. Scoop small teaspoons onto a parchment-lined plate and freeze for 25 to 35 minutes.

2. In a large bowl, beat butter, granulated sugar, and brown sugar until creamy and fluffy.

3. Add the egg and remaining 1/2 teaspoon vanilla, then mix until combined.

4. In a separate bowl, whisk flour, baking soda, baking powder, and salt.

5. Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

6. Fold in the white chocolate, then gently fold in the raspberries until the dough has visible pink swirls.

7. Scoop a portion of dough, flatten it slightly, place one frozen cheesecake filling mound in the center, and cover with more dough.

8. Seal the edges, roll gently into a thick ball, and roll lightly in coarse sugar.

9. Chill the shaped dough balls for 30 minutes.

10. Bake at 350°F for 11 to 13 minutes, until the edges are set and the centers still look soft.

11. Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack.

12. Serve slightly warm for a creamy center or chilled for a firmer cheesecake texture.