Beat 6 oz of cold cream cheese with 4 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract in a mixing bowl until light and fluffy, about 2-3 minutes.

Scoop out portions using a small cookie scoop and roll them into balls. Place these on a parchment-lined tray and freeze for at least 1 hour until solid.

Whisk together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg, 1/4 teaspoon of allspice, 1/4 teaspoon of cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda.

In a large mixing bowl, cream 3/4 cup of softened unsalted butter with 3/4 cup of packed light brown sugar until fluffy.

Mix in 2 room-temperature egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla until smooth.

Gradually add the dry flour mixture to the wet butter mixture, stirring gently until all ingredients are incorporated.

Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes for easier handling during assembly.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Using a cookie scoop, take a portion of the chilled dough, flatten it slightly, and place a frozen cheesecake ball in the center.

Enclose the cheesecake by folding the dough over it, then roll the filled dough into a smooth ball.

Roll each cookie ball in a mixture of 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and additional granulated sugar.

Arrange the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake in your preheated oven for 11-12 minutes, or until the edges are firm and the tops are slightly cracked but still soft.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack.