1. Prepare the cheesecake filling by combining cream cheese, sugar, and vanilla extract in a medium bowl. Mix until smooth and creamy, then chill in the freezer for about 30 minutes to firm up.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
3. Add the eggs one at a time to the creamed mixture, mixing well after each addition.
4. Stir in the molasses and vanilla extract until fully incorporated.
5. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
6. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
7. Chill the cookie dough in the refrigerator for at least an hour to make it easier to handle.
8. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
9. Scoop a tablespoon of cookie dough and flatten it slightly in your hand.
10. Place a teaspoon of cheesecake filling in the center of the flattened dough. Wrap the dough around the filling, sealing it completely.
11. Roll each cookie in the spiced sugar coating (a mix of granulated sugar, cinnamon, ginger, and optional spices) until fully covered.
12. Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart.
13. Bake the cookies for 10-12 minutes or until the edges are set and the tops start to crack.
14. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
15. For an extra festive touch, dust the cooled cookies with powdered sugar or drizzle with caramel sauce if desired.