In a mixing bowl, beat together 8 oz of cold cream cheese, 3 tbsp of granulated sugar, and 1/2 tsp of vanilla extract until the mixture is fluffy and smooth.

Scoop the filling into small balls, about 1 tablespoon each, and freeze them for at least 30 minutes until solid.

In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 1 tsp of ground ginger, 1 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, 1/4 tsp of allspice, 1/4 tsp of ground cloves, 1/2 tsp of baking soda, and 1/2 tsp of salt.

In a separate bowl, use an electric mixer to cream together 3/4 cup of softened unsalted butter and 3/4 cup of light brown sugar until the mixture is light and fluffy—about 2-3 minutes.

Add in 2 egg yolks, 1/3 cup of unsulfured molasses, and 1 tsp of vanilla extract, mixing until everything is well incorporated.

Gradually add the dry flour mixture into the wet butter mixture, stirring gently until just incorporated.

Preheat your oven to 350°F and line baking sheets with parchment paper.

Scoop about a tablespoon of the gingerbread dough, flatten it in your palm, and place a frozen cheesecake ball in the center.

Carefully fold the edges of the dough over the cheesecake filling to enclose it, then roll it into a ball.

Roll each ball in a mixture of 6 tablespoons granulated sugar and additional spices.

Arrange your cookie dough balls on the prepared baking sheets, spaced about 2 inches apart.

Bake for 11-12 minutes, until the edges are set but the centers still look slightly soft.

Remove the cookies from the oven and let them cool on the baking sheets for about 10 minutes before transferring to a wire rack.