In a mixing bowl, blend cold cream cheese with granulated sugar and vanilla extract until fluffy, about 2-3 minutes. Portion into 18 balls and freeze for at least 1 hour.

In a separate bowl, whisk together all-purpose flour, baking soda, salt, ground ginger, cinnamon, nutmeg, allspice, and cloves. Set aside to let flavors meld.

Beat softened unsalted butter and light brown sugar together until light and fluffy, about 3-5 minutes. Add egg yolks, unsulphured molasses, and vanilla extract, mixing until just combined.

Gradually add dry mixture into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

Take scoops of the dough, flatten slightly, place a cheesecake ball in the center, and wrap the dough around it. Roll in spiced sugar mixture.

Preheat oven to 350°F (175°C) and line a baking sheet. Arrange cookie balls on the sheet and bake for 11-12 minutes until edges are set but centers are soft. Cool on baking sheet for 5 minutes before transferring to a wire rack.