• Prepare the Cheesecake Filling:
• In a medium bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
• Line a baking sheet with parchment paper. Drop ½-tablespoon-sized dollops of the cream cheese mixture onto the prepared sheet.
• Freeze for 30 minutes to 1 hour, or until firm.

Brown the Butter:

• Cut the unsalted butter into cubes.
• In a heavy saucepan over medium heat, melt the butter, stirring constantly.
• Continue cooking until the butter turns a golden brown color and emits a nutty aroma.
• Remove from heat and transfer to a heat-safe bowl to cool for about 10 minutes.

Prepare the Cookie Dough:

• In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk until well combined.
• Add the egg and vanilla extract, whisking until fully incorporated.
• In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
• Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
• If the dough is too soft, refrigerate for about 20 minutes to firm up slightly.

Assemble the Cookies:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
• Using a ¼-cup measure or an ice cream scoop, portion out the cookie dough.
• Flatten each portion with the palm of your hand. Place a frozen cheesecake filling dollop in the center of the flattened dough.
• Wrap the dough around the filling, ensuring it is completely enclosed.
• Roll each filled dough ball in the cinnamon sugar mixture to coat thoroughly.
• Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Bake:

• Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.