Combine cream cheese, brown sugar and vanilla extract in a medium bowl and beat together until the mixture is soft and fluffy, about 3 minutes.
Scoop out 1 teaspoon of the cheesecake filling and form into a ball and place on the second prepared cookie sheet. Repeat with the rest of the mixture. Make the same number of cheesecake balls as you did cookie dough balls.
Place the cheesecake balls in the freezer for about 15 minutes.
Preheat the oven to 350°F. Remove the baking sheets from the freezer. Line another two large baking sheets with a silicone baking mats (or parchment paper), set aside.
Place the cinnamon sugar mix into a shallow bowl, set aside.
Place a cheesecake ball on the center of one of the cookie dough discs and gently fold the cookie dough up and over the cheesecake filling and roll into a ball.
Roll the ball in the cinnamon sugar mixture and then place on the silicone baking mat lined baking sheet. Repeat with remaining cookies and place about 2 inches apart on the baking sheets. (If using just one baking sheet, place cookie dough discs and cheesecake balls back into the freezer until ready to use.)
Bake cookies for 12 to 16 minutes or until lightly browned on the edges.
Allow the cookies to cool for 5 to 10 minutes on the baking sheet before removing from to a wire cooling rack to cool. Cookies can be served warm or cooled.