Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar until light and fluffy, about 3 to 5 minutes.

Add the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients.

In a medium bowl, beat the cream cheese with the additional granulated sugar until smooth and creamy.

Take about a tablespoon of the cookie dough, flatten it slightly, add a dollop of cheesecake filling, and seal the dough around it.

Roll each filled dough ball in the cinnamon before placing them on the prepared baking sheet.

Bake the cookies for 12-15 minutes, until the edges turn golden brown and the centers are soft.

Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.