In a large mixing bowl, whisk together the flour, oats, brown sugar, and spices. In a separate bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each.

Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix until just combined.

In another bowl, beat the cream cheese with sugar until smooth. Set aside.

Preheat the oven to 350°F (175°C) and line a muffin tin. Fill each cup with muffin batter, add cheesecake filling, and top with more batter.

Bake for 25 minutes or until golden brown. Allow to cool for 10 minutes before transferring to a wire rack.

Mix powdered sugar with milk for glaze and drizzle over cooled muffins.