Make the Cheesecake Filling: In a small bowl, use an electric hand mixer or a spatula to beat the softened cream cheese until smooth. Add the caster sugar, vanilla extract, and plain flour, mixing until just combined. Be careful not to over-mix.

Chill the Filling: Line a small tray or plate with parchment paper. Scoop out level teaspoon-sized portions of the cheesecake mixture and roll them into small balls (you should get about 16-18). Place them on the prepared tray and freeze for at least 1 hour, or until firm. This step is crucial to prevent the filling from melting out during baking.

Prepare the Cookie Dough: In a large bowl or the bowl of a stand mixer, cream the softened butter with the light brown and granulated sugars until light and fluffy, about 3-4 minutes. You can learn more about the importance of the creaming method for light baked goods. Beat in the eggs one at a time, followed by the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, bicarbonate of soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on a low speed until just combined. Do not overwork the dough.

Chill the Cookie Dough: Cover the bowl of cookie dough with cling film and refrigerate for at least 30 minutes. This makes the dough easier to handle and helps prevent the cookies from spreading too much.

Assemble the Cookies: Preheat your oven to 180°C (160°C Fan) and line two large baking trays with parchment paper. Take a scoop of cookie dough (about 2 tablespoons) and flatten it into a disc in your palm. Place one of the frozen cheesecake balls in the centre. Carefully wrap the dough around the filling, sealing the edges completely to form a smooth ball. What works best for me is rolling it gently between my palms to ensure there are no gaps.

Bake the Cookies: Place the dough balls on the prepared baking trays, leaving plenty of space between them as they will spread. Bake for 12-15 minutes, or until the edges are golden brown and the centres are just set. They might look slightly underdone in the middle, but they will continue to cook on the hot tray.

Add the Caramel: Once you remove the cookies from the oven, immediately use the back of a teaspoon to gently press an indent into the centre of each warm cookie. Let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack.

Melt the Caramel and Finish: While the cookies are cooling, place the caramel sweets and double cream in a small, microwave-safe bowl. Heat in 20-second bursts, stirring in between, until smooth and melted. Spoon the warm caramel into the indents of each cookie. For another delicious treat, check out this Stuffed Cookies Recipe With Gooey Center.

Final Touch: Sprinkle each caramel-filled cookie with a pinch of flaky sea salt. Allow the caramel to set for about 30 minutes at room temperature before serving.