Line a small cookie sheet with parchment paper.

Add the cream cheese and sugar to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes. Then mix in the lemon zest.

Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet.

Pop the cheesecake balls into the freezer until they are frozen and very firm.

Add the sugar and lemon zest to a small bowl. Rub the lemon zest and sugar together with your fingers to really extract the lemon oil in the zest. Then set aside for later.

Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.

In a large bowl cream the softened butter, brown sugar and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.

Add in the egg yolks and vanilla to the butter mixture and mix for one minute on medium speed until pale and fluffy.

Add in the lemon zest and combine on medium speed.

Add in the dry ingredients and combine on low speed.

Preheat the oven to 350 degrees. Chill the dough for 10-15 minutes while waiting for the oven to preheat. This will make it easier to roll the cookie dough.

Scoop the dough into 16 portions with a 1 ½ tablespoon cookie scoop, then roll into balls. Slightly flatten out each then place the frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in lemon sugar.

Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.

Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!