In the bowl of a stand mixer fitted with the whisk attachment, whip all cheesecake filling ingredients. Alternatively, you can use a hand whisk in a bowl! Keep in the fridge until ready to use.

Combine sugars and butter in the bowl of a stand mixer until light and fluffy. Add vanilla and egg and beat to combine. Sprinkle in dry ingredients and mix until combined. Add in chocolate chips/chunks.

Preheat oven to 175 C/ 345 F. Dust your work surface with flour(enough so the dough doesn't stick). Take balls of dough(I like mine a bit bigger so I can have more filling but you can choose the size), and press them out into discs. Mine were about palm size. Spoon cheesecake filling into the centre of each disc, and pinch up the edges to create a triangle. These will unfold so you don't have to be perfect. This step is simply to give the filling a shape.

Arrange hamentaschen on a baking tray fitted with a baking sheet or non-stick mat. Give them space because they will spread out quite a bit!

Bake for about 15 minutes, until the cookies are almost ready. They will totally lose their shape and flatten out. What is happening- the bottoms are getting nice and crispy! Once they look pretty golden, take the tray out of the oven. Carefully, as the tray will be hot, re-shape each cookie into a triangle shape. Press the corners together so they stick in place. The cookie should fold up nicely. If it's still gooey, place them bake in the oven for another couple minutes.

Once all the cookies are re-shaped, place back in the oven to finish baking. Mine took another 5 minutes for the cheesecake filling to set. Remove and let cool (or eat hot!!) Store in an airtight container in the fridge.