In a small bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, 1/2 tsp lemon zest, and 1/4 tsp vanilla extract. Beat until fully combined and light, scraping down the sides of the bowl as needed.

Cover the bowl and refrigerate the cheesecake filling for at least 30 minutes, or until firm enough to scoop.

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds. Set aside.

In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.

Add the egg, 1 tbsp lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract. Beat until just combined. Do not overmix.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Cover the cookie dough and refrigerate for at least 30 minutes to firm up, which makes it easier to handle.

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Scoop out tablespoon-sized portions of cookie dough and roll them into smooth balls. Place them about 2 inches apart on the prepared baking sheets.

Using your thumb or the back of a spoon, create a shallow indentation in the center of each cookie dough ball.

Remove the cheesecake filling from the refrigerator. Spoon or pipe about 1/2 teaspoon of the chilled cheesecake filling into the center of each cookie indentation.

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the cheesecake filling is set. The centers may still look slightly soft.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth. If the glaze is too thick, add more lemon juice 1/2 teaspoon at a time until it reaches a drizzling consistency.

Once the cookies are completely cool, drizzle the lemon glaze over the top of each cookie. Allow the glaze to set for about 15-20 minutes before serving.