In a medium bowl, cream together the cheesecake filling ingredients until smooth and thick. Spoon into teaspoon-size balls onto a parchment-lined baking sheet and refrigerate while making the cookie dough.

In a large bowl, 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 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 and use a rubber spatula to finish incorporating the ingredients.

To assemble, scoop a heaping tablespoon of cookie dough into your palm. Flatten into a 1/4-inch thick, about 2-inch disk. Add a teaspoon portion of chilled cream cheese mixture. Top with another disk of cookie dough and press edges to seal. Roll into a ball.

Place balls on a small rimmed baking sheet and refrigerate for at least 1 hour before baking. Cookies can also be refrigerated overnight.

Preheat oven to 350 degrees F. Place cookies 2 inches apart on a parchment-lined baking sheet.

Bake for 12-14 minutes until just golden around the edges. Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool further.

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