Preheat oven to 350F.
For the Cinnamon sugar
Mix in a bowl until cinnamon is fully incorporated into sugar.

Butter an 8-x-8-inch baking pan. Use 1/8 cup of cinnamon sugar, place at the bottom of the pan, then rotate the pan around so that the cinnamon sugar sticks to where the butter is. Whatever cinnamon sugar is left, set aside.

For the Cookie Base
Using a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.

Add egg and beat until fully incorporated. Scrape down bowl and beat for another 30 seconds.

Add dry ingredients and mix until fully incorporated.

Divide cookie dough so that 3/4 of the dough goes into the bottom of the pan, the remaining 1/4 will go on top. Place the remaining 1/4 dough into another bowl and clean out the mixing bowl to use for cheesecake. Press the cookie dough into the pan to make an even bottom layer. Sprinkle with the remaining cinnamon sugar from when you prepared the pan.

For the Cheesecake Layer
Using the stand mixer, beat cream cheese and sugar on medium-high speed until light and fluffy, about 3 minutes.

Add the egg and vanilla, and beat until fully incorporated and smooth.

Add flour and beat until fully incorporated and smooth.

Pour cheesecake batter on top of cookie dough in prepared pan.

Take the remaining cookie dough and roll into small balls. Roll them in the remaining cinnamon sugar and place them randomly on top of the cheesecake batter but make sure they are not touching.

Bake for 25-30 minutes. Remove from oven and let cool on a wire rack to room temperature. Then put in fridge for 1 hour.