Put the cream cheese, icing sugar and vanilla extract into a mixing bowl and mix together until smooth using a spatula or a spoon. Set aside
Ideally using a stand mixer with the paddle attachment, mix the butter and sugar together for a few minutes
Add the egg and vanilla extract and mix in
Add the plain flour, baking powder, cocoa powder and red food colouring. Mix together, add more red food colouring if needed to reach the desired shade
Divide the dough into 14 portions, I weighed the dough and used 50g per cookie
Roll each portion into a ball using the palms of your hands, then flatten the dough out into a disc in the palm of your hand
Place a teaspoon of the cream cheese mixture into the centre of the flattened out piece of dough
Fold the dough around the cream cheese filling and pinch the dough together to seal the cream cheese inside the dough. Roll it back into a ball shape
Place the ball of cheesecake filled dough onto a lined baking tray, do the same with all of the dough until it is used up. Then put all of them into the freezer for 30 minutes
Meanwhile, pre-heat your oven to 180C Fan/400F/Gas Mark 6
After the 30 minutes is up and your oven is pre-heated, place the frozen dough balls onto lined baking trays, leaving space (at least 2") between them to spread. If you don't have enough baking trays, keep the dough in the freezer and bake the cookies in batches
Bake for 13 minutes, remove from the oven and leave to cool for at least 10 minutes on the baking trays before moving to a cooling rack
Place the cookies onto some baking paper, and drizzle with the melted white chocolate. Leave to set
Store leftovers in an airtight container in the fridge and eat within 3 days