Marbled Cheesecake Hamantaschen

Heat oven to 350°F. Line a large baking sheet with parchment paper.

Make filling: In a small-medium bowl, mash cream cheese and sugar with a fork until smooth. Add salt, vanilla, lemon juice, and egg yolk and continue mashing until smooth. Refrigerate until needed.

Make dough in a food processor: Combine sugars, salt, and 2 cups of flour in the work bowl. Add butter and mix until it disappears, then continue until it just begins to clump. Add egg and vanilla and mix until the dough forms one large blob.

Make dough in a stand mixer or with a hand mixer: Combine butter, sugars, and salt in the bowl and beat until creamy. Add egg and vanilla and beat until combined. Add 2 cups of flour and beat until the dough forms one big ball.

Divide dough: Scoop half the dough into a separate bowl. Add 1/3 cup flour to one half and 1/3 cup cocoa powder to the second half. Mix each until smooth.

Marble dough: Place a large piece of parchment paper on the counter. Spoon dollops of chocolate and vanilla dough alternately. Use a spatula to blend some areas while leaving others unblended.

Roll dough out: Cover with another parchment sheet and roll into an even 1/8-inch thick slab.

Form shapes: Cut dough into 3-inch rounds. Place a teaspoon of cream cheese filling in the center. Fold up edges and pinch corners to form triangles.

Bake hamantaschen: Bake for 20 to 25 minutes until golden brown. Transfer to a cooling rack.

Store: Keep in the fridge for up to one week.