Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

Prepare the cheesecake filling first. Beat the softened cream cheese with ¼ cup sugar and ½ teaspoon vanilla extract until completely smooth and creamy. Transfer this mixture to a small bowl and refrigerate.

In a large mixing bowl, cream together the softened butter and ¾ cup sugar until light and fluffy.

Add the egg and 2 teaspoons vanilla extract to the butter mixture. Beat until fully incorporated.

In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing just until combined.

Combine the ½ cup sugar and 2 tablespoons cinnamon in a shallow bowl. Set this coating mixture aside.

Scoop about 1½ tablespoons of cookie dough and flatten it in your palm. Place about 1 teaspoon of the chilled cream cheese filling in the center. Top with another 1½ tablespoons of cookie dough and seal the edges completely.

Roll each stuffed cookie ball generously in the cinnamon sugar mixture until completely coated. Place on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, until the edges look set but the centers still appear slightly underdone.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.