In a medium mixing bowl using an electric mixer combine the cheesecake filling ingredients, adding enough food coloring to get your desired green shade.

On a tray lined with parchment paper spoon out 1-½ teaspoons of the cheesecake filling.

Freeze for at least 2 hours.

For the cookie dough in a large bowl using an electric mixer beat together the butter, brown sugar, granulated sugar until fluffy.

Add in the egg, milk, baking soda, vanilla extract, cocoa and black food coloring.

I use just a ½ a teaspoon of the food coloring and add more until I reach a deep black color.

Next slowly beat in the flour.

Chill for 1-2 hours.

Next assemble the cookies.

Preheat your oven to 350 degrees.

Take a tablespoon of the cookie dough and roll it into a ball and flatten it out a bit.

Place onto a parchment lined baking sheet.

Place one of the frozen cream cheese balls in the center.

Roll and slightly flatten another 1 tablespoon of cookie dough and place it on top of the cream cheese ball.

Seal the edges of the cookie.

Place sprinkles on top of the cookies.

Chill for 30 minutes before baking.

Bake for 12-15 minutes.

Remove from the baking sheet and onto a cooling rack.

Serve!