Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a medium bowl, beat together the cream cheese, granulated sugar, and a pinch of salt until smooth and creamy.

In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

Gradually add the all-purpose flour to the butter and sugar mixture, mixing until just combined. Chill the dough if sticky.

Scoop portions of the chilled dough, roll into balls, and place on the lined baking sheet, creating an indent in the center of each ball.

Spoon cheesecake filling into the indent of each cookie dough ball.

Bake cookies for 12-14 minutes until edges are golden and centers remain soft.

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. Drizzle with warm salted caramel sauce.