In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.

Mix until smooth and creamy. Set aside.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

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

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the blueberries until evenly distributed.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop about 2 tablespoons of dough and flatten it slightly in your hand.

Place 1 teaspoon of the cheesecake filling in the center, then fold the dough over to seal it. Roll into a ball and place on the baking sheet.

Repeat with the remaining dough, spacing the cookies about 2 inches apart.

Bake for 13-15 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as they cool.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or sugar as needed.

Drizzle the glaze over the cooled cookies and let it set before serving.