Prepare the Gingerbread Cookie Dough: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt. Set aside.

Cream the Butter and Sugar: In a large bowl, cream together 1/2 cup unsalted butter (softened) and 1/2 cup brown sugar until light and fluffy. Beat in 1/2 cup molasses, 1 egg, and 1 teaspoon vanilla extract until well combined.

Add Dry Ingredients: Gradually add the flour mixture to the butter mixture, stirring until just combined. Do not over-mix. Cover the dough with plastic wrap and chill in the refrigerator for at least one hour.

Make the Cheesecake Filling: In a separate bowl, beat together 8 oz cream cheese (softened), 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1 egg yolk until smooth and creamy. Set aside.

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Shape the Cookies: Once the gingerbread dough is chilled, roll it into tablespoon-sized balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Create Indentations: Use your thumb or the back of a teaspoon to make a small indentation in the center of each cookie ball, creating a small well for the cheesecake filling.

Fill with Cheesecake: Spoon a small dollop of the cheesecake filling into the center of each cookie, being careful not to overfill.

Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are set. The tops may still look soft but will firm up as they cool.

Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delightful Gingerbread Cheesecake Cookies!