In a large bowl, cream together ½ cup of softened unsalted butter and ½ cup of granulated sugar until light and fluffy, about 3-5 minutes. Beat in 1 large egg and 1 teaspoon of vanilla extract until smooth and fully incorporated.

In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually fold the dry ingredients into the wet mixture until just combined. Chill the cookie dough for at least 30 minutes to firm up.

In a medium bowl, beat 8 ounces of cream cheese until smooth and creamy, which should take about 2 minutes. Gradually mix in ¼ cup of granulated sugar and 1 teaspoon of vanilla extract, ensuring the filling is well combined and free of lumps. Set aside.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Once the cookie dough is ready, scoop about a tablespoon of the dough and flatten it slightly in your palm. Place a teaspoon of the cheesecake filling in the center, then scoop another tablespoon of dough to cover the filling, sealing the edges carefully.

Bake the cookies for 12-15 minutes, or until the edges are lightly golden but the centers remain soft. Allow the cookies to cool slightly on the sheet for about 5 minutes before transferring to a wire rack.

Prepare the cinnamon-sugar coating by combining ¼ cup of granulated sugar with 1 tablespoon of cinnamon. Roll each warm cookie in the cinnamon-sugar mixture.