In a medium bowl, beat softened cream cheese with 1/4 cup granulated sugar until smooth and creamy. Add egg yolk and 1/2 tsp vanilla extract, mixing until fully incorporated. Cover and refrigerate while preparing cookie dough.

In a separate bowl, whisk together 2 1/4 cups flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat softened butter with 3/4 cup granulated sugar and brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add egg and 2 tsp vanilla extract, mixing until combined.

Mix in lemon zest and lemon juice until combined. Gradually add dry ingredients on low speed, mixing just until no flour streaks remain.

Toss blueberries with 1 tbsp flour to coat lightly. Gently fold blueberries into cookie dough using a spatula.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 2 tbsp portions of cookie dough, creating a well in the center of each. Fill each well with 1 tsp of chilled cheesecake filling, then gently fold dough over to partially enclose.

Place cookies 2 inches apart on prepared sheets. Bake for 10-12 minutes until edges are lightly golden and centers are just set. Cool on baking sheets for 5 minutes before transferring to wire racks.

Once completely cooled, dust with powdered sugar if desired. Arrange on a wooden platter with fresh blueberries and lemon slices for presentation.