Make the Cheesecake Filling

1. Mix the Filling: In a medium bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, and flour. Continue to beat until fully combined. The filling should be thick and smooth.
2. Chill the Filling: Spoon the cheesecake filling into a small bowl and refrigerate it for about 30 minutes to firm up. This will make it easier to work with when assembling the cookies.

Make the Gingerbread Cookie Dough

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, spices (ginger, cinnamon, cloves, and nutmeg), and salt.
2. Cream the Butter and Sugar: In a separate bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 minutes. Add the molasses, egg, and vanilla extract, and mix until smooth.
3. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together. The dough will be a bit sticky, which is perfect.
4. Chill the Dough: Cover the dough with plastic wrap and chill it in the fridge for 30 minutes. This will help it firm up and be easier to handle when forming the cookies.

Assemble the Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
2. Form the Cookie Dough: Scoop about 1 tablespoon of the gingerbread dough and flatten it slightly in your hand. Then, scoop about 1 teaspoon of the chilled cheesecake filling and place it in the center of the dough. Carefully fold the dough around the filling, sealing it in the center.
3. Roll in Sugar: Roll the dough ball in granulated sugar to coat it. Place the dough balls about 2 inches apart on the prepared baking sheet.
4. Bake: Bake for 8-10 minutes, or until the edges of the cookies are set but the centers are still soft. Be careful not to overbake, as you want that soft, chewy texture.
5. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.