In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy, about 2 minutes. Scoop out 2 teaspoons of the filling and place on a parchment-lined baking sheet. Freeze until firm, about 30 minutes.

In a small bowl, whisk together granulated sugar, ground cinnamon, ground ginger, and a pinch of ground cloves. Set aside.

In a large mixing bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, nutmeg, allspice, and salt. In another bowl, cream together softened butter and light brown sugar until fluffy, about 3 minutes. Add egg yolks, molasses, and vanilla extract, mixing until combined. Gradually add dry ingredients until a dough forms.

Preheat oven to 350°F (175°C). Take about 2 tablespoons of cookie dough, flatten it, place a cheesecake dollop in the center, and wrap the dough around it tightly. Roll it into a ball.

Roll each cookie ball in the spiced sugar mix and place on a lined baking sheet 2 inches apart.

Bake the cookies for 11-12 minutes. Let cool on the sheet for about 5 minutes before transferring to a wire rack.