In a bowl, cream together the cheesecake filling ingredients until smooth and thick. Spoon into teaspoon size balls onto a parchment lined baking sheet and refrigerate for about 30 minutes.

To make the cookie dough, cream together butter and sugars until pale and fluffy, about 3 to 5 minutes. Add the egg and beat for an additional minute. Beat in the vanilla extract.

In a small bowl whisk together the dry ingredients: flour, cream of tartar, baking soda, salt, cinnamon, and pudding.

Add the dry ingredients to the butter and sugar mixture. Beat on low to combine, then use a rubber spatula to finish incorporating the ingredients.

To assemble the cookies, scoop a heaping tablespoon of cookie dough, flatten it into a 1/4-inch thick disk, add a teaspoon of the chilled cream cheese mixture, cover with another disk of cookie dough and seal the edges. Roll into a ball.

Place the cookie balls on a small rimmed baking sheet and refrigerate for at least an hour or overnight.

Preheat oven to 350 degrees F and mix the sugar and cinnamon for topping.

Place cookies 2 inches apart on a parchment-lined baking sheet and bake for 12-14 minutes until just golden around the edges.

Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Enjoy warm or store in an airtight container in the refrigerator for up to 5 days.