1. Prepare the cheesecake filling

1. In a small bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
2. Scoop teaspoon-sized portions onto a parchment-lined baking sheet and freeze for at least 30 minutes or until firm.

2. Make the cookie dough

1. In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (2–3 minutes).
3. Beat in the egg and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

3. Assemble the cookies

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Scoop 1 1/2 tablespoons of cookie dough and flatten it into a disk. Place a frozen cheesecake filling ball in the center, then fold the dough around it, ensuring the filling is completely covered. Roll into a ball.
3. Repeat with the remaining dough and filling.

4. Coat and bake

1. In a shallow bowl, mix the granulated sugar and cinnamon for the coating.
2. Roll each cookie dough ball in the cinnamon-sugar mixture until fully coated.
3. Place the cookies 2 inches apart on the prepared baking sheets.
4. Bake for 12–14 minutes, or until the edges are set and the tops are slightly crackled.

5. Cool and serve

1. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
2. Serve warm or at room temperature and enjoy the gooey cheesecake center!