Spray 16 standard muffin pan wells with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until creamy, about 2 minutes. Add egg yolks, vanilla extract, and vanilla bean paste, and beat until smooth, about 1 minute. Add flour and salt, and beat at low speed just until combined. Add 2 tablespoons plus 2 teaspoons (40 grams) ice water, and beat just until combined and dough holds together when pressed. Beat in chopped chocolate until evenly distributed. Divide dough into 16 portions (about 59 grams each). Roll each portion into a ball. Evenly press 1 dough ball into bottom and up sides of each prepared well until dough is even with top of well. Refrigerate until firm, about 30 minutes.

Preheat oven to 350°F (180°C).

Cut 16 (5-inch) squares of parchment paper. Place a parchment square in each well. Add pie weights.

Bake until edges look dry, about 10 minutes. Carefully remove parchment and weights. Bake until fragrant, cookies look dry, and top edges are slightly golden, 10 to 12 minutes more. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on wire racks.

Place Vanilla Cream Cheese Filling in a pastry bag; cut a ½-inch opening in tip. Pipe filling into center of each cookie. Dip the tip of a knife into Vanilla Bean Swirl, and swirl into top of filling. Garnish with shaved chocolate, if desired. Cover and refrigerate until filling is set, at least 30 minutes, or until ready to serve.