Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a mixing bowl, cream together the softened butter and 1/2 cup of sugar until light and fluffy.

Add the flour, cinnamon, and baking powder to the butter mixture. Mix until a soft dough forms. Cover and chill for 30 minutes.

In another bowl, beat the cream cheese, remaining 1/2 cup sugar, and vanilla extract until smooth. Set aside.

Using a cookie scoop or your hands, roll small balls of dough. Flatten each ball and add a small amount of the cheesecake filling to the center. Fold the edges of the dough around the filling and seal to form a stuffed cookie.

Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.