In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl with electric hand beaters, cream together the cheesecake filling ingredients until smooth and thick. Spoon into teaspoon size balls onto a parchment lined baking sheet and refrigerate while you make the cookie dough, or refrigerate the entire bowl of filling until chilled through, about 30 minutes.

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

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

Add the dry ingredients all at once to the butter and sugar mixture. Beat on low to combine. Use a rubber spatula to finish incorporating the ingredients.

To assemble the cookies, 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. Add another disk of cookie dough and press around the edges to seal. Roll into a ball between your palms.

Place on a small rimmed baking sheet. Once all of the dough balls are formed, refrigerate for at least an hour before baking. Cookies can also be refrigerated overnight.

When ready to bake, combine the sugar and cinnamon in a small bowl. Place a rack in the upper third of the oven and 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 placing on a wire rack to cool further.

Enjoy cookies warm and store the rest in an airtight container in the refrigerator for up to 5 days. Bring cookies to room temperature or toast in a warm oven before enjoying.