Preheat the oven to 350°F (175°C).

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

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the egg and vanilla extract to the butter mixture and beat until fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Chill the dough for at least 30 minutes in the refrigerator.

Meanwhile, prepare the cheesecake filling by mixing the cream cheese, powdered sugar, and heavy cream until smooth.

Scoop tablespoon-sized portions of the cookie dough onto a lined baking sheet, leaving space in between.

Make a small indentation in the center of each dough ball and fill with a teaspoon of the cheesecake filling.

Bake in the preheated oven for 10-12 minutes or until edges are golden.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Once cooled, serve and enjoy your delicious gingerbread cheesecake cookies!