In a medium-sized bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat until the mixture is smooth and creamy, ensuring no lumps remain. Scrape down the sides of the bowl as necessary.

Spoon or pipe the filling into tablespoon-sized portions onto a parchment-lined baking sheet. Freeze for a minimum of 1 hour or until solid.

In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt until thoroughly combined.

In a separate large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Add the molasses, followed by the egg yolks and vanilla extract, mixing well after each addition.

Gradually incorporate the dry ingredients into the wet mixture until a dough forms. Cover and refrigerate the dough for at least 1 hour to allow it to firm up.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Portion the chilled dough into 2-tablespoon-sized balls and flatten each slightly into a disc. Place one frozen cheesecake filling portion in the center of each disc. Carefully wrap the dough around the filling and seal the edges completely. Roll the dough gently between your palms to form a smooth ball.

If desired, roll each cookie dough ball in cinnamon sugar to coat evenly.

Arrange the prepared cookie dough balls on the lined baking sheets, leaving approximately 2 inches of space between each. Bake for 10 to 12 minutes, or until the cookies are set and the tops are slightly cracked.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.