Prepare the Dough:

1. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Prepare the Cheesecake Filling:

1. Mix Ingredients: In a small mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
2. Transfer to Piping Bag: Transfer the cheesecake filling to a piping bag for easy application.

Shape the Cookies:

1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Form Dough Balls: Using your hands, roll the dough into 1-inch balls and flatten each ball into a disk.
3. Add Cheesecake Filling: Pipe a small amount of the cheesecake filling into the center of each disk, then fold the edges over the filling to enclose it.
4. Smooth Out: Roll each filled dough ball in your hands to smooth out the surface.

Coat the Cookies:

1. Prepare Cinnamon Sugar: In a shallow dish, mix together the granulated sugar and ground cinnamon.
2. Coat Each Cookie: Roll each cookie in the cinnamon sugar mixture, coating it evenly.

Bake the Cookies:

1. Arrange on Baking Sheet: Place the coated cookies on the prepared baking sheet, spacing them about 2 inches apart.
2. Bake: Bake for 12-15 minutes, or until the cookies are lightly golden and set.
3. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve:

1. Optional Caramel Drizzle: If desired, drizzle the cookies with caramel sauce before serving.