Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sifted icing sugar, and vanilla with an electric mixer until completely smooth and creamy. Line a small baking tray with parchment paper. Drop level teaspoons of the mixture onto the tray, making about 18 small mounds. Place the tray in the freezer for at least 1 hour, or until the mounds are frozen solid.

Cream the Butter and Sugars: In a large mixing bowl, cream the softened butter, light brown sugar, and caster sugar together using an electric mixer on medium speed for 3-4 minutes, until light and fluffy.

Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat again until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.

Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, bicarbonate of soda, baking powder, and salt. Add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just combined.

Chill the Dough: Cover the bowl with cling film and chill the cookie dough in the refrigerator for at least 30 minutes.

Assemble the Cookies: Preheat your oven to 180°C (160°C fan) and line two large baking sheets with parchment paper. Scoop out a tablespoon of cookie dough and flatten it into a disc in your palm. Place one of the frozen cheesecake mounds in the centre and carefully wrap the dough around the filling, rolling it into a smooth ball.

Bake the Cookies: Bake for 13-15 minutes, or until the edges are light golden brown and the centres are set but still soft.

Coat with Cinnamon Sugar: In a shallow bowl, mix together the 100g of caster sugar and 2 teaspoons of ground cinnamon. Once the cookies are out of the oven, let them cool on the baking sheet for 5 minutes. Then, while they are still warm, brush each cookie all over with the melted butter and immediately roll it in the cinnamon-sugar mixture until generously coated.