Step 1: Prepare the Cheesecake Filling

1. Mix the Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Chill the Filling: Scoop teaspoon-sized dollops of the cheesecake mixture onto a baking sheet lined with parchment paper. Freeze for at least 1 hour, or until firm.

Step 2: Make the Cookie Dough

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
4. Mix in Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
5. Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes.

Step 3: Assemble the Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Prepare Cinnamon Sugar: In a small bowl, mix the granulated sugar and cinnamon for the coating.
3. Portion the Dough: Scoop tablespoon-sized portions of the chilled cookie dough and flatten them into discs.
4. Fill the Cookies: Place a frozen cheesecake dollop in the center of each dough disc. Wrap the dough around the filling and roll it into a smooth ball.
5. Coat the Cookies: Roll each cookie ball in the cinnamon sugar mixture until fully coated.

Step 4: Bake the Cookies

1. Bake: Arrange the coated cookie dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are slightly puffed.
2. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Serve and Enjoy

1. Serve: Enjoy these cookies warm or at room temperature. Pair with coffee, hot chocolate, or a scoop of vanilla ice cream for an extra treat.
2. Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.