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

Cream together 1 cup of softened unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy.

Add 2 eggs one at a time, mixing well after each. Then add 1 teaspoon of vanilla extract and combine well.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 teaspoons of ground cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

For the cheesecake filling, beat together 8 ounces of cream cheese, ½ cup of powdered sugar, and 2 tablespoons of milk until smooth.

Take a tablespoon of cookie dough, flatten it, add a teaspoon of cheesecake filling, and roll it into a ball.

Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart and bake for 10-12 minutes.

Once baked, let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.