Line a plate with a small sheet of parchment paper. Set aside.

In a small mixing bowl, use an electric hand mixer to beat the softened cream cheese until creamy. Add the powdered sugar and vanilla extract and beat on low speed until the mixture is smooth and creamy.

Use a small 1-tablespoon cookie scooper or a spoon to scoop and drop small dollops of cheesecake onto your lined plate.

Freeze the cheesecake dollops for at least 1 hour until firm while you prepare the cookie dough.

Line a baking sheet with parchment paper and set aside.

In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.

In a large mixing bowl, beat the softened butter until creamy. Add the brown sugar and granulated sugar and beat until fluffy.

Add the molasses and beat again until thoroughly combined. Add the egg and vanilla extract and mix until combined.

Add the flour mixture and mix on low speed until mostly combined. Use a spatula to finish mixing.

Use a 4-tablespoon cookie scooper to scoop the cookie dough onto a lined board.

Chill the cookie dough in the fridge for at least 2 hours until solid.

Preheat the oven to 350°F and add the granulated sugar for rolling to a shallow dish.

Stuff the cookie dough with cheesecake by pressing it around the cheesecake dollop or by placing it between two flattened rounds of dough.

Roll the cookie dough ball in granulated sugar until coated. Place on lined baking sheet.

Bake cookies for 10-11 minutes until the edges are set and the surface is puffy.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.