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

In a large bowl, cream together the softened butter and 1 cup sugar until light and fluffy, about 2–3 minutes.

Beat in the egg and 2 teaspoons vanilla extract until combined.

In another bowl, whisk together 2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.

In a separate bowl, mix 1 cup softened cream cheese and 1/2 cup powdered sugar until smooth.

Take a small amount of cookie dough (about 1 tablespoon), flatten it, and place a dollop (~1 teaspoon) of the cheesecake mixture in the center. Fold the dough around the filling to enclose it fully, then roll into a ball.

Mix 1 tablespoon cinnamon with 1/4 cup sugar. Roll each cookie ball in the mixture until coated.

Place cookies on the lined baking sheet and bake for 12–15 minutes until lightly golden at the edges. Let cool slightly on the sheet for 5 minutes, then transfer to a rack to cool more.