Prepare the cheesecake filling by combining cold cream cheese, granulated sugar, and vanilla extract in a mixing bowl. Beat until fluffy, then scoop into 18 portions and freeze until firm.

Create the spiced sugar by whisking together granulated sugar, ground ginger, ground cinnamon, ground allspice, ground nutmeg, and ground cloves in a small bowl.

Mix the dry ingredients for the gingerbread dough in a large bowl: all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, ground allspice, ground cloves, salt, and baking soda.

Cream together softened unsalted butter and packed light brown sugar in a mixing bowl until fluffy and light in color.

Add egg yolks, unsulphured molasses, and an extra touch of vanilla to the creamed butter and sugar, beating until combined.

Gradually mix the dry ingredients into the wet mixture in three parts, stopping as soon as no flour is visible.

Scoop cookie dough into 18 equal portions, flatten slightly, place a cheesecake ball in each, and roll to enclose.

Roll each dough ball in spiced sugar and preheat the oven to 350°F (175°C).

Place cookie balls spaced apart on a lined baking sheet and bake for 11-12 minutes.

Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.