1. Beat the cream cheese, powdered sugar, and vanilla extract until smooth and thick.

2. Scoop teaspoon-sized portions of the cheesecake filling onto a parchment-lined tray and freeze for 25 to 30 minutes.

3. Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.

4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.

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

6. Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

7. Stir the brown sugar, cinnamon, and melted butter together to make the cinnamon swirl mixture.

8. Gently fold the cinnamon swirl mixture through the cookie dough, leaving visible ribbons.

9. Scoop the dough, flatten it slightly, place one frozen cheesecake filling portion in the center, and seal the dough around it.

10. Place the stuffed cookie dough balls on a parchment-lined baking sheet and chill for 20 to 30 minutes.

11. Bake at 350°F for 11 to 13 minutes, or until the edges are lightly golden and the centers look set.

12. Cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire rack.

13. Whisk powdered sugar, cream cheese, vanilla, and milk until smooth, then drizzle over the cooled cookies.