In a mixing bowl, beat 6 oz of cream cheese, 3 tbsp of granulated sugar, and 1 tsp of vanilla extract until fluffy and smooth, about 2-3 minutes. Scoop into 18 small portions and freeze for at least 30 minutes.

In a large bowl, whisk together 2.5 cups of all-purpose flour, 2.5 tsp of ground ginger, 2.5 tsp of ground cinnamon, 0.5 tsp of baking soda, 0.5 tsp of salt, and optional spices like nutmeg and allspice. Set aside.

In a separate bowl, cream together 0.75 cup of softened unsalted butter and 0.75 cup of packed light brown sugar until light and fluffy, about 3-4 minutes. Mix in 2 egg yolks, 0.33 cup of molasses, and 0.5 tsp of vanilla extract until smooth.

Gradually add dry ingredients to the wet mixture until just combined. The dough should be slightly sticky but manageable.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 2 tablespoons of dough, flatten it, place a cheesecake filling ball in the center, then fold the dough around it and roll in spiced sugar mixture.

Arrange rolled dough balls on the baking sheet and bake for 11-12 minutes until edges are golden but centers are slightly soft.

Allow cookies to cool on the sheet for about 10 minutes, then transfer to a cooling rack to cool completely.