In a mixing bowl, combine 6 oz of cream cheese, 3 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract. Using a hand mixer, beat on medium speed until fluffy and smooth, about 2-3 minutes. Once creamy, scoop the mixture into 18 evenly sized portions and place them on a parchment-lined tray. Freeze for at least 1 hour until firm and set.

In a medium bowl, whisk together 6 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon until well combined. Set this spiced sugar aside as it will serve as a delightful coating for your Gingerbread Cheesecake Cookies later.

In a large bowl, sift together 2 1/2 cups of all-purpose flour, 2 1/2 teaspoons of ground ginger, 2 1/2 teaspoons of ground cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon of salt. In another bowl, cream together 3/4 cup of unsalted butter and 3/4 cup of light brown sugar until light and fluffy, about 3-4 minutes. Then, add 2 egg yolks, 1/3 cup of unsulphured molasses, and 1 teaspoon of vanilla extract, mixing well until combined.

Gradually mix the dry ingredients into the wet mixture until a thick, cohesive dough forms. Ensure that the dough holds together well without being too sticky. Spoon out 18 portions of cookie dough, about 2 tablespoons each, and flatten slightly in your hand before placing a frozen cheesecake ball in the center.

Carefully wrap the cookie dough around the frozen cheesecake ball, ensuring that it is completely encased. Roll the dough into a smooth ball and then roll each cookie ball in the prepared spiced sugar mixture.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the cookie balls on the prepared sheet, spacing them about 2 inches apart. Bake for 11-12 minutes, or until the edges are set but the centers are still slightly soft.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This resting time allows the cheesecake center to settle slightly, enhancing the overall flavor and texture.