Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and icing sugar together with an electric mixer until smooth and creamy. Stir in the vanilla extract. Line a small baking tray with parchment paper. Drop small, teaspoon-sized dollops of the mixture onto the tray (you should get about 18). Freeze for at least 30 minutes, until firm. This step is vital to stop the filling from melting into the cookie dough.

Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, cream of tartar, bicarbonate of soda, salt, and 1 ½ teaspoons of cinnamon. Set this aside.

Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, caster sugar, and soft light brown sugar on medium-high speed for about 2-3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.

Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Be careful not to overmix at this stage.

Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft dough forms. The dough will be slightly sticky.

Chill the Dough: Cover the bowl with cling film and refrigerate the cookie dough for at least 30 minutes. This makes it much easier to handle and prevents the cookies from spreading too much in the oven. What works best for me is chilling it for a full hour if I have time.

Assemble the Cookies: Preheat your oven to 180°C (160°C fan) and line two large baking trays with parchment paper. In a small, shallow bowl, mix together the 100g of caster sugar and 2 teaspoons of cinnamon for the coating.

Shape and Fill: Take a tablespoon-sized scoop of chilled cookie dough and flatten it into a disc in the palm of your hand. Place one of the frozen cheesecake dollops in the centre. Carefully wrap the dough around the filling, rolling it into a smooth ball. Ensure the cheesecake is completely sealed inside.

Coat and Bake: Roll the ball of dough in the cinnamon-sugar mixture until it's evenly coated. Place it on the prepared baking tray. Repeat with the remaining dough and filling, leaving about 5cm of space between each cookie.

Bake to Perfection: Bake for 12-14 minutes, or until the edges are lightly golden and the centres are just set. They might look slightly underdone in the middle, but they will continue to cook on the tray. Let them cool on the baking tray for 5 minutes before carefully transferring them to a wire rack. While they are still warm, you can lightly roll them in any leftover cinnamon sugar for an extra coating.