Step 1: Prepare the Cheesecake Filling

1. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Cover and refrigerate for at least 30 minutes to firm up.

Step 2: Make the Raspberry Swirl

1. In a small saucepan, add the raspberries, granulated sugar, and cornstarch.
2. Heat over medium heat, stirring constantly, until the mixture thickens (about 3-5 minutes).
3. Remove from heat and let cool completely.

Step 3: Prepare the Cookie Dough

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
3. Add the egg, vanilla extract, and almond extract (if using), and mix until well combined.
4. Mix in the sour cream until fully incorporated.
5. Gradually add the dry ingredients, mixing just until combined. Do not overmix.

Step 4: Assemble the Cookies

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly.
3. Place about ½ teaspoon of the chilled cheesecake filling in the center.
4. Take another small scoop of dough and place it on top, sealing the edges to encase the filling.
5. Swirl about ¼ teaspoon of raspberry mixture over the top using a toothpick or knife.
6. Repeat with the remaining dough, spacing cookies about 2 inches apart.

Step 5: Bake the Cookies

1. Bake for 12-14 minutes or until the edges are lightly golden.
2. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.