Make the cheesecake filling

• Beat the cream cheese with the granulated sugar and vanilla extract until smooth.
• Scoop small portions onto a lined tray and freeze until firm.

Make the gingerbread cookie dough

• Cream the butter with the brown sugar until light and fluffy.
• Beat in the egg, molasses and vanilla extract.
• Whisk the flour with the baking soda, ginger, cinnamon, nutmeg, cloves and salt, then mix into the wet ingredients to form a soft dough.

Chill the dough

• Cover the dough and refrigerate until firm enough to handle.

Prepare the spiced sugar

• Mix the granulated sugar with the cinnamon and ginger in a small bowl.

Stuff the cookies

• Flatten a piece of dough in your palm, place a frozen cheesecake portion in the centre and seal the dough around it.
• Roll each ball in the spiced sugar and place on a lined baking tray, spacing them apart.

Bake the cookies

• Bake at 180 °C until the edges are set and the tops are slightly cracked.
• Let cool on the tray for a few minutes before transferring to a rack.