Preheat the oven to 350° Fahrenheit.
Line 2 baking sheets with parchment paper.
In a medium bowl, combine the flour, baking powder, cocoa powder and salt and mix until combined.
In the bowl of a stand mixer, beat the butter, along with 2/3 a cup of sugar at medium speed until light and creamy. Then add in 2 egg yolks, 1 tsp vanilla extract, and the orange juice and zest.
Add the flour to the wet mixture in 2 batches and beat until it becomes moist and bunches up a bit.
Form 1 inch balls of dough and place them on your baking sheets with about an inch of space in between each ball. Press down with your index finger to create indentations in each dough ball.
Now it's time to make the cheesecake filling. To do so, put the cream cheese, 1 egg, 1/2 tsp vanilla extract, and 1/3 cup sugar in the bowl of your food processor and mixer and blend until smooth and combined.
Add about 1 tsp of cheesecake filling to the indentation of each cookie.
Bake for 15-18 minutes, until the cookies look firm (and not raw), and the cheesecake centers have set.
Put the cookies on a cooling rack. Then sprinkle the centers of each with sugar, and use a kitchen torch to brûlée them. This'll go fast - simply burn 'em till you're satisfied with the color!