In a medium bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and flour until smooth and creamy. Stir in the sour cream, if using, and set aside.

1. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
4. Cover the dough and chill it in the fridge for 30 minutes to 1 hour to firm it up and make it easier to scoop.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
6. Scoop about 2 tablespoons of cookie dough and roll it into a ball. Flatten the dough slightly and make a small indentation in the center of each cookie.
7. Scoop about 1 teaspoon of the cheesecake filling and place it in the center of each cookie dough ball. Gently press the dough up around the filling to seal it, ensuring the filling is completely enclosed without flattening the cookie too much.
8. Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the center is slightly soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Once cooled, drizzle the cookies with caramel sauce and sprinkle with flaky sea salt to finish.