Prepare Cheesecake Filling: In a mixing bowl, combine 6 oz of cold cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla. Beat on medium speed until fluffy and well-blended, about 2-3 minutes. Portion into 18 rounded dollops and freeze for at least 1 hour.

Make Gingerbread Dough: Whisk together 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and salt. Cream together 3/4 cup of softened unsalted butter and 3/4 cup of light brown sugar until light and fluffy. Add egg yolks, 1/3 cup of molasses, and 1 teaspoon of vanilla, mixing until thoroughly combined.

Combine Dough Mixtures: Gradually add the dry flour mixture to the creamed butter mixture, mixing on low speed until just incorporated. The dough should be slightly sticky but manageable.

Assemble Cookies: Preheat oven to 350°F (175°C). Scoop portions of dough, flatten each into a disc, place a frozen cheesecake ball in the center, and enclose. Roll in spiced sugar before placing on a parchment-lined baking sheet.

Bake the Cookies: Place cookie dough balls onto prepared baking sheets, spacing 2 inches apart. Bake for 11-12 minutes until edges are set and tops are cracked.

Cool and Serve: Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack. Enjoy once cooled to room temperature.