Prepare the Cheesecake Filling: In a mixing bowl, beat 8 oz softened cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth and creamy. Chill the filling in the refrigerator while you prepare the dough.

Cream the Butters: In a large mixing bowl, cream together 1 cup softened unsalted butter, 1 1/2 cups granulated sugar, and 1/2 cup packed brown sugar until the mixture is light and fluffy (about 3-5 minutes).

Incorporate Eggs and Vanilla: Add 2 large eggs, one at a time, beating well after each addition. Follow with 2 tsp vanilla extract, mixing until fully combined.

Combine Dry Ingredients: In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 1 tsp cream of tartar, 1 tsp baking soda, 1/2 tsp salt, and 2 tsp ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low until just combined.

Chill the Dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes to make it easier to handle.

Preheat the Oven: While the dough chills, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Scoop the Dough: Using a cookie scoop or tablespoon, scoop out about 1.5 tablespoons of dough. Flatten it in your palm and place about 1 teaspoon of chilled cheesecake filling in the center. Wrap the dough around the filling, rolling it into a ball.

Roll in Cinnamon Sugar: In a small bowl, mix 1/4 cup granulated sugar with 1 tbsp ground cinnamon. Roll each dough ball in this mixture to coat completely.

Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes, just until the edges are set and the tops are lightly golden.

Cool and Enjoy: Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.