Preparation:

Step 1: Prepare the cookie dough In a large bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. This should take about 3-4 minutes. Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined to form the dough.

Step 2: Mix the cheesecake filling In another medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set this filling aside while you prepare the rest of the cookies.

Step 3: Roll and assemble the cookies Scoop about 2 tablespoons of the cookie dough and flatten it slightly in your hand. Add a small spoonful of the cheesecake filling in the center and fold the dough around it to seal the filling inside. Roll the dough into a ball, ensuring the filling is completely enclosed.

Step 4: Cinnamon sugar coating In a small bowl, combine the remaining 1/2 cup of granulated sugar with 1 tablespoon of ground cinnamon. Roll each filled dough ball in the cinnamon sugar mixture until coated evenly.

Step 5: Bake the cookies Preheat your oven to 350°F (175°C). Place the cinnamon-sugar-coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Gently flatten each ball slightly with your fingers. Bake for 10-12 minutes, or until the edges are golden but the center is still slightly soft. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.