Line a small cookie sheet with parchment paper. In a small mixing bowl, combine cream cheese, sugar, and vanilla. Use an electric mixer on medium-high speed until fluffy and the sugar is dissolved, about 2 minutes. Scoop the cheesecake mixture into 18, 2-teaspoon portions on the baking sheet. Freeze the cheesecake balls until firm.

In a small bowl, whisk together sugar and spices for the spiced sugar. Set aside.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside. In a large bowl, cream butter and brown sugar with an electric mixer until fluffy. Add egg yolks, molasses, and vanilla. Mix until fluffy. Gradually add the dry ingredients to the wet ingredients and combine on low speed.

Scoop the dough into 18 portions with a 2-tbsp cookie scoop, then roll into balls. Flatten the dough, place a frozen cheesecake ball in the center, enclose it with the cookie dough, and roll into a ball. Roll the cookie dough balls in the spiced sugar. Place the cookies on the prepared baking sheet and bake 6 cookies at a time for 11-12 minutes. Cool the cookies on the sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.