Line a small cookie sheet with parchment paper.

In a small mixing bowl, combine the cream cheese, sugar, and vanilla. Beat on medium-high speed until fluffy, about 2 minutes.

Scoop the cheesecake mixture into 18 portions on the baking sheet and place them in the freezer until firm.

In a small bowl, whisk together the granulated sugar and spices for the spiced sugar coating.

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

In a medium bowl, whisk together the all-purpose flour, spices, baking soda, and salt; then set aside.

In a large bowl, cream the softened butter and brown sugar using an electric mixer on high speed until fluffy, about 2 minutes.

Mix in the egg yolks, molasses, and vanilla until fluffy.

Gradually incorporate the dry ingredients into the wet mixture on low speed.

Scoop the dough into 18 portions. Roll each into balls and place a frozen cheesecake ball in the center. Encase the cheesecake.

Roll the cookie dough balls in the prepared spiced sugar.

Transfer the cookie dough balls to the lined baking sheet, baking 6 cookies at a time for 11-12 minutes.

Let the cookies cool for 10 minutes on the cookie sheet, then transfer them to a wire rack.

Serve and enjoy these delightful Gingerbread Cheesecake Cookies.