Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

In a separate bowl, prepare the cheesecake filling by beating the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Take a small amount of cookie dough and flatten it in your palm.

Add a teaspoon of the cheesecake filling to the center and wrap the dough around it, forming a ball.

Roll the ball in the cinnamon sugar mixture until well coated.

Place the dough balls on the prepared baking sheet, leaving enough space between each cookie.

Bake for about 12-15 minutes, or until the edges are lightly golden. The centers will be soft but will firm up as they cool.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.