1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.

4. Mix in the egg and vanilla extract until smooth.

5. Add the dry ingredients and 1 1/2 teaspoons cinnamon, then mix just until a soft dough forms.

6. In a separate bowl, beat the cream cheese with 1/4 cup powdered sugar until smooth.

7. Scoop the cream cheese filling into small teaspoon-sized portions onto a plate or tray lined with parchment, then freeze for 20 to 30 minutes until firm.

8. In a small bowl, stir together 1/4 cup granulated sugar and 1 tablespoon cinnamon for the cinnamon swirl mixture.

9. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand.

10. Place one frozen cheesecake filling portion in the center, top with a small pinch of the cinnamon sugar mixture, and cover with a little more dough. Seal the edges and roll gently into a ball.

11. Place the filled dough balls on the prepared baking sheets and lightly press a little more cinnamon sugar on top.

12. Bake for 11 to 13 minutes, until the edges are lightly golden and the centers are just set.

13. Cool the cookies on the pan for 10 minutes, then transfer them to a wire rack.

14. Whisk together 1 cup powdered sugar, milk, and 1/2 teaspoon vanilla extract to make the glaze.

15. Drizzle the glaze over the cooled cookies and let it set before serving.