Begin by beating the cream cheese, granulated sugar, and vanilla extract in a medium bowl until the mixture is fluffy and smooth, about 3-4 minutes. Scoop the filling into 18 equal portions, shaping them into balls. Place the balls on a parchment-lined baking sheet and freeze for at least 1 hour or until firm.

While the cheesecake filling freezes, prepare the spiced sugar by whisking together granulated sugar, ground ginger, ground cinnamon, allspice, nutmeg, and cloves in a small bowl. Set this mixture aside.

In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, allspice, nutmeg, and cloves until evenly combined. In another bowl, cream unsalted butter and light brown sugar together until fluffy, about 2-3 minutes. Stir in the egg yolks, unsulphured molasses, and vanilla extract, then gradually blend in the dry ingredients until a dough forms.

Preheat your oven to 350°F (175°C) and prepare two baking sheets lined with parchment paper. Take portions of the cookie dough and flatten each into a small circle. Place one frozen cheesecake ball in the center and carefully fold the dough around it to enclose it completely. Roll each dough ball in the spiced sugar mixture to coat before placing them on the prepared baking sheets.

Bake the assembled cookies in the preheated oven for 11-12 minutes. Look for slightly puffed and lightly golden edges. Remove from the oven and allow to cool on the baking sheets for about 10 minutes before transferring them to wire racks.