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 unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs, one at a time, to the creamed mixture, mixing well after each addition. Pour in the vanilla extract and continue mixing until smooth.

Whisk together the all-purpose flour, baking soda, salt, and ground cinnamon in a separate bowl. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined.

Beat the cream cheese in another bowl until smooth, then add powdered sugar and a splash of milk. Blend until completely smooth and creamy.

Take about a tablespoon of cookie dough, flatten it slightly in your palm, place a dollop of cheesecake filling in the center, and fold the dough around it to form a ball.

Arrange the cookie balls on your prepared baking sheet, leaving about 2 inches of space between each.

Bake for 10-12 minutes until the edges are golden and the centers are soft. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.