1. Preparing the Cheesecake Filling

1. In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
2. Scoop small teaspoon-sized portions onto a parchment-lined tray and freeze for 30 minutes to firm up.

2. Making the Cookie Dough

1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. In a large bowl, beat butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually mix in the dry ingredients until fully incorporated.

3. Assembling the Cookies

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop a tablespoon of cookie dough, flatten it, and place a frozen cheesecake filling ball in the center.
3. Wrap the dough around the filling, sealing the edges completely.
4. Roll the stuffed cookie ball in the cinnamon sugar mixture until fully coated.

4. Baking the Cookies

1. Arrange cookies 2 inches apart on the baking sheet.
2. Bake for 12–14 minutes, or until edges are lightly golden.
3. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.