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1
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
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2
Add 1/4 cup sugar and a pinch of salt, and beat until smooth, about 3 minutes.
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3
Add 1 egg yolk, sour cream, and vanilla; beat until smooth.
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4
Transfer to a small bowl, and refrigerate for about 30 minutes.
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5
Preheat the oven to 350F, with racks in the upper and lower thirds.
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6
Line two large baking sheets with parchment paper; set aside.
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7
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and remaining 1/4 cup sugar on medium speed until well combined, 1 to 2 minutes, scraping down the sides of the bowl as needed.
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8
Add remaining 1/4 teaspoon salt and egg yolk; beat to combine.
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9
With mixer on low speed, gradually add the flour, mixing until just combined.
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10
Shape level tablespoons of dough into balls, and place on prepared baking sheets about 1 inch apart.
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11
Using the lightly floured end of a thick wooden spoon handle (or your thumb), make an indentation in the center of each ball.
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12
Bake 10 minutes; remove from oven and make indentations again.
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13
Rotate sheets, return to oven, and bake until edges of cookies begin to turn golden, 7 to 9 minutes more.
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14
Transfer cookies to a wire rack to cool completely.
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15
Using a small teaspoon, fill the center of each cookie with about 1 teaspoon creamcheese filling, mounding it slightly.
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16
Return cookies to the oven, and bake until the filling is firm, 7 to 8 minutes.
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17
Transfer cookies to a wire rack to cool completely.
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18
Refrigerate in an airtight container, layered between waxed or parchment paper, at least 4 hours before serving (cookies can be refrigerated overnight).
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19
In a heatproof bowl set over (but not touching) simmering water, melt 2 ounces semisweet chocolate; let cool.
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20
Follow instructions for Cheesecake Thumbprints, adding melted chocolate to butter mixture along with the egg yolk and salt.
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21
Reduce the flour by 3 tablespoons, and whisk with 3 tablespoons Dutch-process cocoa powder before adding to the dough.
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22
(The edges of these cookies will be firm to the touch when baked)
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23
The floured handle of a wooden spoon is pressed into each ball of cookie dough to make an indentation.
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24
A rich cheesecake filling is added to the centers after the cookies are partially baked.
