1. Beat the cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth, then scoop into small portions and freeze until firm.

2. In a separate bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, cream the butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy.

4. Mix in the eggs and remaining 1 teaspoon vanilla extract until fully combined.

5. Add the dry ingredients and mix just until a soft dough forms. Chill the dough for 20 to 30 minutes if needed.

6. Combine the remaining 1/2 cup granulated sugar with the cinnamon in a small bowl.

7. Scoop cookie dough, flatten each portion, place a frozen cheesecake center in the middle, and wrap the dough around it completely.

8. Roll each filled dough ball in the cinnamon-sugar mixture.

9. Arrange on a parchment-lined baking sheet and bake at 350°F for 12 to 14 minutes, until the edges are set and the tops are slightly crackled.

10. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.