Prepare the Cheesecake Filling: In a mixing bowl, beat together 8 ounces of softened cream cheese, ⅓ cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth and fluffy, about 2 minutes. Scoop out 18 teaspoons onto a parchment-lined baking sheet and freeze for at least 30 minutes.

Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground allspice, ½ teaspoon of nutmeg, ¼ teaspoon of cloves, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.

Cream Butter and Sugar: In a separate bowl, beat ½ cup of softened unsalted butter and ⅓ cup of light brown sugar until light and fluffy, about 3 minutes. Add in 2 egg yolks, ¼ cup of unsulphured molasses, and 1 teaspoon of vanilla extract. Mix on low until well combined.

Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; avoid overmixing to ensure soft, chewy cookies.

Assemble Cookies: Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough, flatten it, place a cheesecake ball in the center, and fold the dough around it. Roll in a mixture of granulated sugar and a pinch of cinnamon.

Bake: Arrange the cookie dough balls on the prepared baking sheet, leaving space between them. Bake for 11-12 minutes, until the edges are set but the centers are slightly soft. Cool on the baking sheet for 10 minutes before transferring to a wire rack.