In a bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and silky. Scoop into small, 1-tsp balls, place on a tray, and freeze for 30 minutes until firm.

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, cream the softened butter with brown sugar and granulated sugar until fluffy and light.

Add the egg and vanilla extract; mix until glossy.

Gradually mix in the dry ingredients until a soft, slightly tacky dough forms.

Stir together brown sugar, ground cinnamon, and melted butter into a spreadable paste for the swirl.

Scoop cookie dough (about 2 tablespoons each), flatten slightly, place a frozen cheesecake ball in the center, and wrap the dough around it, sealing the edges.

Gently swirl or drizzle some of the cinnamon mixture on top of each ball.

Place cookies on a lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 11–13 minutes, until the edges are just turning golden.

Cool completely on a rack. Whisk together powdered sugar, milk, and vanilla for the glaze, then drizzle over cooled cookies.