Prepare Cheesecake Filling: In a mixing bowl, beat cream cheese with granulated sugar and vanilla extract until fluffy and smooth, about 2-3 minutes. Portion out into 18 equal balls and freeze for at least 30 minutes.

Make Cookie Dough: Whisk together flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, baking soda, and salt in a medium bowl. Cream together butter and light brown sugar in a large bowl until fluffy, about 5 minutes. Mix in egg yolks, molasses, and vanilla until smooth.

Combine Ingredients: Gradually add dry mixture to the creamed mixture until a soft, sticky dough forms. Chill for 15-20 minutes if too soft.

Assemble Cookies: Preheat oven to 350°F (177°C) and line baking sheets with parchment. Scoop cookie dough, flatten it, place cheesecake ball in the center, and wrap dough around it to form a smooth ball.

Coat Cookies: Combine granulated sugar with ground cinnamon and ground ginger. Roll each cookie ball in the mixture to coat.

Bake: Arrange cookie balls on baking sheets and bake for 11-12 minutes, until edges are set and tops are slightly puffed.

Cool: Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.