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Preheat oven to 325 degrees.
Grease a 9-inch springform pan with butter or cooking spray.
Combine sugar and cinnamon, set aside.
To Make the Cookie Dough:
In a stand mixer or medium bowl using an electric hand mixer, beat butter and sugar together for about 3 to 4 minutes, until light and fluffy.
Add egg and vanilla extract, and mix to combine.
Reduce speed and add sifted flour, cinnamon, baking soda and salt; mix until thoroughly combined.
Press half of the cookie dough into bottom of prepared pan. Chill remaining dough until needed.
To Make the Cheesecake Filling:
In stand mixer or medium bowl using an electric hand mixer, beat cream cheese and sugar together for about 3 to 5 minutes, until smooth.
Add egg and vanilla extract; mix to combine.
Pour over dough in pan and spread evenly.
To Make the Top Layer:
Roll remaining dough into 1-inch balls, then roll in cinnamon-sugar mixture.
Flatten slightly and place, evenly spaced, on top of cheesecake filling, leaving ¼- to ½-inch gaps (the cookies will spread while baking).
Sprinkle any remaining cinnamon sugar mixture over the top.
Bake for 35 to 45 minutes. Remove from oven and let cool in pan for 10 minutes, then place on wire rack and remove ring from pan to cool completely.
Once cooled, refrigerate for 2 to 3 hours or overnight before serving.