Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter and packed brown sugar until light and fluffy.

Mix in one large egg and 1/4 cup of molasses until well combined.

In a separate bowl, whisk together all-purpose flour, baking soda, salt, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 1 hour.

Scoop out a tablespoon of dough, place the cheesecake filling in the center, and wrap the dough around it, rolling into a ball.

Roll each cookie ball in granulated sugar and place them on the prepared baking sheet, spacing them 2 inches apart.

Bake for 10-12 minutes until the edges are set but the centers remain soft.

Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.