Preparing the Lemon Poppy Seed Cheesecake Cookie is easier than it seems if you follow these steps:

1. Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix the Cookie Dough: In a large bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
3. Add Wet Ingredients: Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
5. Combine Mixtures: Gradually fold the dry mixture into the wet mixture, stirring until just combined.
6. Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.
7. Form Cookies: Using a cookie scoop or your hands, take a small piece of cookie dough and flatten it slightly in your palm.
8. Add Filling: Place a small spoonful of cheesecake filling in the center and fold the cookie dough around it to encase the filling completely.
9. Shape Cookies: Roll the dough into a ball and place it on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are still soft.
11. Cool: Remove from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

By following these comprehensive steps, you’ll be well on your way to enjoying your delicious Lemon Poppy Seed Cheesecake Cookies!