Cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet until just combined.

Beat the cream cheese, granulated sugar, and vanilla extract until smooth. Transfer to a piping bag.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll the dough into 1-inch balls, flatten each, and use a large cookie cutter to shape into circles.

Pipe the cheesecake filling around the sides of each circle, fold the edges over to enclose the filling, press to seal, and cut out the center to form a donut shape.

Combine the granulated sugar and cinnamon in a shallow dish. Roll each cookie in the mixture to coat.

Arrange on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until lightly golden and set.