• Preheat the oven to 350 degrees. Line baking sheet with silicone baking mat {or parchment paper} and set aside.

Cookies

• In a medium bowl, combine cake mix, eggs and oil. Using a hand held mixer {regular mixer or mix by hand} combine the ingredients until everything is incorporated into a thick dough. The dough will be a little sticky but that is totally fine.
• Using a cookie scoop, scoop cookie dough into a bowl of sanding sugar {or granulated sugar} and roll the cookie dough in sugar. Place the sugar coated cookie dough balls onto your prepared baking sheet and bake for 7 minutes. After 7 minutes remove the cookies. Using the bottom of the same cookie scoop, make an indention into the middle of each cookie, being careful not to press too hard {you don't want the scoop to press entirely through the cookie}.

Cheesecake Filling

• While the cookies are baking, combine the cream cheese and sugar, mix with a hand held mixer {regular mixer or by hand} until you have a smooth texture. Add the egg yolk and vanilla, mix until everything is nicely incorporated and smooth.

Cookie Assembly

• Once the cookies are partially baked and you have made the indention into the middle of the cookies, take a small scoop {or teaspoon} of cheesecake filling and place it into the middle of each cookie. You may have to take a spoon to spread it out. Place the cookies back into the oven and continue cooking for an additional 9-11 minutes. You don't want to over bake them but you want to be sure that the cheesecake mixture is set. Remove them from the oven and let them cool on the baking sheet for 10 minutes. Then move them to a cooling rack to cool completely. Serve or store in an airtight container in the refrigerator for up to 4 days.