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

In a mixing 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 flour, cream of tartar, baking soda, salt, cinnamon, and pudding.

Add the dry ingredients to the butter and sugar mixture all at once. Beat on low to combine, then use a rubber spatula to incorporate the ingredients fully.

Scoop a heaping tablespoon of cookie dough into your palm, flatten it into a 1/4-inch thick disk, and place a teaspoon portion of the chilled cream cheese mixture in the center. Add another disk of cookie dough on top, pressing around the edges to seal. Roll into a ball.

Place the formed dough balls on a small rimmed baking sheet and refrigerate for at least an hour before baking.

Preheat the oven to 350 degrees F, and combine the sugar and cinnamon in a small bowl.

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

Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool further.