Make the Cheesecake Filling:

• Line a small baking sheet or plate with parchment paper.
• In a small bowl, using an electric mixer (hand mixer or stand mixer), beat the cold cream cheese, granulated sugar, and vanilla extract on medium-high speed until smooth, creamy, and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed.
• Using a teaspoon or a small cookie scoop, scoop out 18 portions (about 2 teaspoons each) of the cheesecake filling. Place them onto the prepared baking sheet.
• Freeze the cheesecake balls until solid and very firm. Keep them in the freezer until you are ready to assemble the cookies.

Make the Spiced Sugar:

• In a small bowl, whisk together the granulated sugar, ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves until well combined. Set aside.

Make the Gingerbread Cookie Dough:

• Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, salt, and baking soda until well combined. Set aside.
• Cream Butter and Sugar: In a large bowl, using an electric mixer (hand mixer or stand mixer with the paddle attachment), cream together the softened butter and brown sugar on high speed until light and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed.
• Add Egg Yolks and Vanilla: Add the room-temperature egg yolks and vanilla extract to the creamed butter and sugar. Beat on medium speed until well combined and fluffy (about 1 minute).
• Add Molasses: Add the molasses and beat on medium speed until incorporated.
• Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Assemble and Bake the Cookies:

• Scoop Dough: Using a 2-tablespoon cookie scoop (or a spoon), scoop out 18 portions of the gingerbread cookie dough.
• Flatten and Fill: Roll each portion of dough into a ball. Then, flatten the ball into a disc (about 1/4-inch thick).
• Add Cheesecake Filling: Remove the frozen cheesecake balls from the freezer one at a time as you work. Place one frozen cheesecake ball in the center of each flattened cookie dough disc.
• Enclose Filling: Carefully wrap the cookie dough around the frozen cheesecake filling, pinching the edges to seal completely. Ensure the cheesecake is fully enclosed by the dough. Roll the assembled cookie into a ball again.
• Roll in Spiced Sugar: Roll each filled cookie dough ball in the prepared spiced sugar mixture until evenly coated.
• Arrange on Baking Sheet: Place the coated cookie dough balls on the prepared baking sheets, leaving about 3 inches of space between each cookie. Bake only 6 cookies per sheet to allow for even spreading and airflow.
• Bake: Bake one sheet at a time for 11-12 minutes, or until the edges are lightly golden brown and the centers are set but still slightly soft.
• Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.