• 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, and granulated sugar until combined and fluffy.
• Add in the egg, milk, baking soda, vanilla extract, cocoa powder, and black food coloring. (Start with ½ a teaspoon of the food coloring and add more until you reach a deep black color.)
• Slowly mix in the flour, 1 cup at a time.
• Chill dough for 1-2 hours.

Assemble cookies:

• Place parchment paper or a silpat liner on a backing sheet and set aside.
• Take one tablespoon of the cookie dough and roll it into a ball and flatten it out a bit.
• 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 and top with sprinkles.
• Chill for 30 minutes before baking.
• Preheat oven to 350 degrees.
• Bake for 12-15 minutes. Remove from the baking sheet and onto a cooling rack.