Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy using a mixer.
Add Wet Ingredients: Beat in the molasses, egg, and vanilla extract until well combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Cream Cream Cheese and Sugar: In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop Cookie Dough: Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
Create Indentations: Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
Fill with Cheesecake Filling: Spoon a small amount of cheesecake filling into each indentation.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
