In a medium bowl, beat together the cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract until smooth. Drop portions onto a parchment-lined tray and freeze for about 1 hour.

In a small bowl, whisk together the remaining 6 tablespoons of granulated sugar, ground ginger, ground cinnamon, and a pinch of salt to prepare the spiced sugar coating.

In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Cream together the softened butter and light brown sugar, then mix in egg yolks, molasses, and remaining teaspoon of vanilla extract.

Gradually add the dry ingredients to the wet mixture, stirring gently until a thick cookie dough forms. Let it rest for 5–10 minutes if desired.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Take portions of dough, flatten slightly, place a frozen cheesecake filling ball in the center, and encase it completely. Roll in spiced sugar mixture.

Bake for 11–12 minutes until edges are set and tops appear slightly cracked. Let cool on the baking sheet for about 10 minutes.

Transfer cookies to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days or freeze for longer.