In a mixing bowl, beat cold cream cheese, granulated sugar, and vanilla extract together until smooth and fluffy, about 2-3 minutes. Portion into 18 small balls and freeze until firm, approximately 1 hour.

In a separate bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground allspice, and ground cloves. Set aside.

Beat unsalted butter and light brown sugar on medium speed until light and fluffy, about 3-4 minutes.

Add egg yolks, unsulphured molasses, and vanilla extract to the butter mixture. Mix until just combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms.

Scoop out about 2 tablespoons of cookie dough and flatten it. Wrap the dough around a frozen cheesecake ball, sealing the edges well.

Prepare a spiced sugar mixture and roll each cookie ball thoroughly in the sugar mixture.

Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Bake for 11-12 minutes or until puffy with set edges.

Let cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.