In a mixing bowl, start by making the raspberry cheesecake filling by adding the cream cheese and white sugar together. Beat until combined.

Then add in the raspberry jam and a little red food dye to deepen the color and mix again until smooth.

Take a small sheet pan or plate and cover in parchment paper.

Place a large teaspoonful round of the cheesecake filling on to the sheet or plate, repeating with all of the filling. Place in the freezer to be used later in the center of the cookie dough.

In another mixing bowl, add the softened butter and white and brown sugars. Blend together with a whisk or wooden spoon until combined.

Add the egg, egg yolk and vanilla extract, mixing everything together until completely incorporated.

Now pour in the dry ingredients of flour, black cocoa powder, salt and baking soda. Fold this into the dry ingredients until a black thick dough forms. It will be slightly sticky.

Cover in plastic wrap and let chill for 30 minutes in the refrigerator.

Once chilled, preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.

Remove the cookie dough and cheesecake filling from the fridge and freezer.

Prepare the sugar mixture, by mixing together the black cocoa powder and white sugar together until combined.

Take a large spoonful of the cookie dough and flatten in your hand.

Place the ball of frozen cheesecake filling in the center of the dough and mold around it, completely closing it inside.

Place the dough ball in the sugar mixture and coat completely, then transfer to the baking sheet.

Repeat with the rest of the dough and filling, placing each cookie about 2 inches apart from each other on the baking sheet.

Bake these in the oven for 14 minutes.

Remove and let cool and set for 5 minutes.

Serve and enjoy!