Prepare the Cheesecake Filling:

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

Make the Cookie Dough:

1. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing until well combined.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Assemble the Cookies:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop 1 1/2 tablespoons of cookie dough and flatten it slightly. Place a frozen cheesecake dollop in the center and cover it with more cookie dough, sealing the edges to encase the filling.
3. Repeat with the remaining dough and filling.

Bake:

1. Place the cookies on the prepared baking sheet, spaced about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and lightly golden.
2. Let the cookies cool for 2–3 minutes on the baking sheet before transferring to a wire rack.

Coat in Cinnamon Sugar:

1. While the cookies are still warm, mix the granulated sugar and cinnamon in a shallow bowl.
2. Roll each cookie in the cinnamon sugar mixture to coat.

Serve and Enjoy:

• Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.