In a medium sized bowl sift together flour, salt, and baking soda. Set aside.
In a large bowl beat together butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and 1 tsp vanilla until combined.
Slowly add flour mixture 1/2 cup at a time while mixer is going, scraping sides, until it is all combined. Add in chocolate chips.
Line muffin tin with foil cupcake liners. Press about a flat tablespoon's worth of cookie dough into each cupcake liner so it's flat on the bottom, leaving about 1 1/2 cups cookie dough remaining. Set aside.
Preheat oven to 350 degrees F.
In the same bowl used to sift the flour together add the cream cheese, 1/2 cup sour cream, 1 cup sugar, 2 large eggs, and 2 tsp vanilla until smooth (using a hand mixer).
Scoop a tablespoon of the cheesecake mixture into each cupcake liner.
Use the remaining cookie dough and break up little bits and place on top of each cheesecake cup.
Bake for 25 minutes. Remove from oven and let cool to room temperature.
Place in fridge to chill for at least 1 hour and serve. Enjoy!