Line a small cookie sheet with parchment paper. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until fluffy, about 2 minutes. Scoop the mixture into 18 portions (about 2 teaspoons each) and freeze them until firm.

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

Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. In a medium bowl, whisk the flour, spices, baking soda, and salt together.

In a large bowl, cream together the softened butter and brown sugar using an electric mixer on high speed for about 2 minutes until fluffy. Don’t forget to scrape the bowl's sides occasionally.

Mix in the egg yolks, molasses, and vanilla for about a minute on medium speed until everything is well combined. Then, gradually blend the dry ingredients into this mixture on low speed.

Scoop the dough into 18 portions (about 2 tablespoons). Roll each portion into a ball, flatten it, and place a frozen cheesecake ball in the center. Enclose it by rolling it back into a ball, ensuring the cheesecake is completely covered. Roll the cookie dough balls in the spiced sugar mixture.

Carefully transfer the cookies to your prepared baking sheets. Bake just 6 cookies at a time for 11-12 minutes. Allow them to cool for 10 minutes on the sheet, then move them to a wire rack to cool completely.