Prepare the Cheesecake Filling:

1. In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
2. Scoop 1/2 teaspoon of the cheesecake mixture onto a parchment-lined plate or baking sheet for each cookie and place in the freezer for 30 minutes to firm up.

2. Make the Gingerbread Cookie Dough:

1. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the molasses, egg, and vanilla extract, mixing until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
5. Cover the dough and refrigerate for 1 hour to make it easier to handle.

3. Assemble the Cookies:

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Scoop about 1 1/2 tablespoons of dough, flatten slightly in your hand, and place a frozen cheesecake filling ball in the center. Wrap the dough around the filling and roll it into a ball.
3. Roll each dough ball in granulated sugar (if desired) and place on the prepared baking sheet, spacing cookies 2 inches apart.

4. Bake the Cookies:

1. Bake for 10–12 minutes, until the edges are set. The centers may still be slightly soft.
2. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.