Begin by beating 6 oz of cream cheese with 3 tablespoons of granulated white sugar and 1/2 teaspoon of vanilla extract in a medium bowl until the mixture is smooth and creamy. Once combined, use a spoon to dollop the cheesecake mixture onto a tray lined with parchment paper. Freeze these dollops for at least 1 hour until they are firm, ensuring they hold their shape when wrapped in the cookie dough.

In a small bowl, combine 6 tablespoons of granulated sugar with 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/4 teaspoon of allspice, 1/4 teaspoon of cloves, and 1/2 teaspoon of ground nutmeg. Mix these together thoroughly to create a fragrant spiced sugar.

In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. In another bowl, cream together 3/4 cup of unsalted butter and 3/4 cup of light brown sugar until light and fluffy. Next, add 2 egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla extract, mixing thoroughly before gradually adding the dry ingredients until just combined.

Preheat your oven to 350°F (175°C). Scoop out portions of cookie dough and flatten each one in your hand. Place a frozen cheesecake dollop in the center, then carefully wrap the dough around it, sealing it completely. Roll each filled cookie ball in the spiced sugar coating, ensuring they are evenly covered. Arrange the cookies on a baking sheet lined with parchment paper, leaving space between them to allow for spreading.

Bake the assembled Gingerbread Cheesecake Cookies in the preheated oven for 11-12 minutes, or until the edges are set and the tops are slightly cracked. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.