Line a small baking sheet with parchment paper.

Add cream cheese ingredients to a large mixing bowl and mix on medium-high with electric mixture until fluffy; about 2 minutes.

Scoop the cheesecake mixture into 2 tsp portions onto the baking sheet and leave in freezer until very firm.

For the spiced sugar add all the ingredients into a small mixing bowl and whisk together until combined.

Preheat the oven to 350 °F and line two baking sheets with parchment paper.

In a medium bowl whisk together flour, spices, baking soda, and salt and set aside.

In a large mixing bowl cream the softened vegan butter and brown sugar together with an electric mixer until fluffy; about 2 minutes.

Add in the egg replacer, molasses, and vanilla extract and mix for another minute.

Add the dry ingredients and combine on a low speed with the mixer.

Scoop the dough into 2 inch balls and press the cookie dough to slightly flatten. Place the frozen cheesecake ball in the center and completely cover with cookie dough and roll into a ball.

Roll each cookie in spiced sugar and transfer to a cookie sheet lined with parchment paper.

Bake 6 cookies at a time for 12 minutes. Let cool for 10 minutes on cookie sheet before transferring to a wire rack to cool completely.