For the Cheesecake Filling:

1. Line a small baking sheet with parchment paper.
2. In a small mixing bowl, beat together the cream cheese, sugar, and vanilla until fluffy and smooth.
3. Scoop the cheesecake mixture into 18 small portions onto the prepared baking sheet. Freeze until firm.

For the Spiced Sugar:

1. In a small bowl, combine the granulated sugar with all the spices. Set aside.

For the Gingerbread Cookies:

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, spices, salt, and baking soda. Set aside.
3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
4. Beat in the egg yolks, molasses, and vanilla until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
6. Scoop the dough into 18 portions and flatten each portion.
7. Place a frozen cheesecake ball in the center of each flattened dough portion, then encase it completely with the dough.
8. Roll each cookie dough ball in the spiced sugar mixture until coated.
9. Place the coated cookie dough balls on the prepared baking sheets, leaving space between each.
10. Bake for 11-12 minutes, until the cookies are set and golden brown.
11. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
12. Serve and enjoy the deliciousness!