Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a mixing bowl, add in the vegetable oil, melted butter and granulated sugar. Mix until combined.
Add in the eggs, vanilla, and cooled, melted baking chocolate. Mix until incorporated. Scrape down the sides.
Add in the cocoa powder, salt and flour. Mix until just combined. Set aside.
Filling
In a mixing bowl, add in the cream cheese and sugar. Using a hand mixer, beat until incorporated.
Add in the homemade or store bought jam and mix until thoroughly incorporated.
Scoop out medium sized dough balls with a cookie scoop. Make a pocket into the center of the cookie dough ball.
Add ½ teaspoon of raspberry jam and 1 tablespoon of the raspberry cheesecake to the pocket of the cookie dough.
Pinch the cookie together to seal in the cheesecake and prevent leaking.
Flatten the dough slightly and place on the prepared baking sheet.
Place in the oven and bake for 14 minutes. Let sit on the cookie sheet for 5 minutes and then transfer to cooling rack.
Notes
To store leftovers cookies, place in an air tight container and store in the refrigerator for up to 3 days. Place on counter for 20-30 minutes and enjoy at room temperature.