Step 1: Make the Cheesecake Filling
Beat cream cheese, sugar, and vanilla until smooth and creamy.
Spoon ½ teaspoon-sized dollops onto parchment paper and freeze for at least 30 minutes.

Step 2: Prepare the Cookie Dough
Cream butter, brown sugar, and granulated sugar until fluffy.
Add egg and vanilla, mixing until smooth.

Step 3: Combine Dry Ingredients
In another bowl, whisk flour, cornstarch, baking soda, and salt.
Gradually fold into wet mixture until soft dough forms.

Step 4: Add the Mix-ins
Fold in white chocolate chips and blueberries gently.

Step 5: Fill and Shape
Flatten 2 tablespoons of dough in your hand.
Place one frozen cheesecake dollop in the center and wrap the dough around it.
Seal edges and arrange on a parchment-lined baking tray, spaced 2 inches apart.

Step 6: Chill (Optional but Recommended)
Refrigerate for 30–45 minutes for thicker cookies.

Step 7: Bake
Preheat oven to 350°F (175°C).
Bake for 11–13 minutes until edges are golden and centers soft.
Cool on the baking sheet for 10 minutes before moving to a rack.