1. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop into teaspoon-sized mounds and freeze for 30–60 minutes until firm.

2. In a large bowl, cream butter and sugar until fluffy. Mix in the egg and vanilla. Gradually add flour, baking soda, and salt until a soft dough forms.

3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, mix cinnamon and sugar for the coating.

4. Flatten 1.5 tbsp of dough, add a frozen cheesecake center, and wrap the dough around it to seal. Roll in cinnamon-sugar.

5. Place on baking sheet, slightly flatten, and bake for 10–12 minutes until the edges are lightly golden.

6. Let cool on the tray for 5 minutes before transferring to a wire rack. Serve warm or fully cooled. Store leftovers in the fridge.