In a small bowl, beat together the softened cream cheese, powdered sugar, and alcohol-free vanilla until the mixture is completely smooth. Drop small teaspoons of the mixture onto a parchment lined tray and place them in the freezer for about 15 minutes. This makes it much easier to stuff the cookies later.
In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. This usually takes about two to three minutes. Add the egg, molasses, and alcohol-free vanilla, then continue beating until everything is well combined and smooth.
In a separate medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. Gradually add these dry ingredients to the wet butter mixture, stirring on low speed or by hand until a soft dough forms. Do not overmix, as this can make the cookies tough.
Preheat your oven to 350 degrees Fahrenheit. Take a tablespoon of the gingerbread dough and flatten it in your palm. Place one of the chilled cheesecake filling discs in the center, then wrap the dough around it, pinching the edges to seal the filling completely inside. Roll it into a smooth ball.
Place the cookie balls on a baking sheet lined with parchment paper, spacing them about two inches apart. Bake for 10 to 12 minutes or until the edges are set but the centers still look slightly soft. Allow the cookies to cool on the pan for 10 minutes before moving them to a wire rack, as the cheesecake center needs time to firm up.
