In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Use an electric mixer to blend on medium speed until fluffy and smooth, about 2-3 minutes. Scoop the filling into small balls and freeze until firm, approximately 2 hours.

In a large bowl, whisk flour, baking soda, salt, and ground spices together. In another bowl, cream together butter and brown sugar until light and fluffy, about 5 minutes. Beat in egg yolks, molasses, and vanilla until well mixed.

Slowly add dry flour mixture to the wet mixture, stirring gently until just combined. Cover with plastic wrap and refrigerate for about 30 minutes.

Preheat oven to 350°F (175°C). Portion the chilled cookie dough and flatten slightly. Place a frozen cheesecake ball in the center of each disc and wrap the dough around it. Roll in spiced sugar before placing on baking sheets.

Bake for 11-12 minutes until set at the edges and slightly puffed in the center. Cool on baking sheets for about 10 minutes before transferring to a wire rack.