Tasty and Hasty

1: In a large bowl, sift together the flour, baking powder, and salt. Set aside.

2: In a mixer fitted with a paddle attachment, add the oil and sugar, and beat together. Scrape down the bowl and mix until combined.

3: Add the cocoa powder and mix on low, scraping the bowl down halfway through. If using coffee powder, add it now.

4: Add the eggs and vanilla and mix until well combined. Dump the flour mixture in and mix on low. Scrape down the bowl and mix until combined.

5: Cover with plastic and refrigerate overnight or for at least 4 hours.

6: For the cheesecake filling, dump the cream cheese, confectioners sugar, flour, and vanilla into a mixer and whisk until well combined. Refrigerate until ready to form cookies.

7: Preheat the oven to 350F.

8: Prepare a bowl of oil. Oil your hands between each cookie to prevent sticking.

9: Scoop out the chilled dough and roll into roughly one-inch balls with your oiled palms. Flatten into the shape of a circle, making the center thicker than the outer parts.

10: Scoop about a teaspoon of cheese filling and place in the middle of the dough. Carefully close the dough to prevent the filling from escaping. Shape into a ball.

11: Roll the dough in powdered sugar and place on a parchment-lined baking sheet about 2 inches apart.

12: Bake for 12 minutes. The edges will be set, but the center will finish baking out of the oven.