Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Make the caramel: In a saucepan, combine condensed milk, butter, brown sugar, and cream. Simmer, stirring constantly, until smooth. Cool completely.

Make the cookie dough: Cream together butter and sugar until light and fluffy. Beat in eggs, then vanilla. Whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined.

Roll dough into 1-inch balls. Place a teaspoon of cooled caramel in the center of each ball. Roll dough around caramel to enclose it.

Place cookie balls onto prepared baking sheets, leaving 2 inches between each. Bake for 10-12 minutes, or until edges are lightly golden.

Cool cookies on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Make the cheesecake filling (optional): Beat together cream cheese, sugar, and vanilla until smooth. Once cookies are cool, frost with a small dollop of cheesecake filling.