Cheesecake Filling
1-In a medium bowl, beat together the: In a medium bowl, beat together the cream cheese, powdered sugar, cornstarch and vanilla extract until smooth and creamy.
2-Transfer to an airtight container and place: Transfer to an airtight container and place in the freezer as you make the cookie dough.

Gingerbread Cookie Dough
3-In a medium bowl whisk together the: In a medium bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt. Set aside.
4-In a separate large bowl, beat together: In a separate large bowl, beat together the butter, brown sugar and lemon zest until creamy.
5-Mix the egg, vanilla extract and molasses: Mix the egg, vanilla extract and molasses into the butter mixture until you no longer see pieces of egg.
6-Carefully mix the dry ingredients into the: Carefully mix the dry ingredients into the butter mixture about 1/2 at a time until all the flour is incorporated.
7-Cover the bowl with plastic and refrigerate: Cover the bowl with plastic and refrigerate for about 30 minutes. This is so that the dough isn’t as sticky and is easier to work with.

Assembling the Cookies
8-Pour the 1/3 cup of coarse sugar: Pour the 1/3 cup of coarse sugar onto a small plate.
9-Scoop about 1 to 1 1/2 tablespoons: Scoop about 1 to 1 1/2 tablespoons of chilled cookie dough. Flatten into a small disc shape.
10-With a clean teaspoon, scoop out about: With a clean teaspoon, scoop out about 1-2 teaspoons of the chilled cream cheese filling (it won’t be frozen but will be firmer). Drop in the middle of the disc of cookie dough.
11-Scoop a second scoop of gingerbread cookie: Scoop a second scoop of gingerbread cookie dough (about 1 to 1 1/2 tablespoons) and place on top of the cream cheese dollop. Note: You may not end up using all of the cheesecake filling.
12-Pinch the edges of the 2 cookie: Pinch the edges of the 2 cookie dough discs around the cream cheese dollop so that it’s entirely covered by cookie dough and roll into a ball. Note: If the cream cheese mixture starts to get too soft, return it to the freezer for 10-20 minutes.
13-Roll the dough ball in the coarse: Roll the dough ball in the coarse sugar.
14-Place the dough balls on a plate,: Place the dough balls on a plate, cover and freeze for at least 1 hour. After the dough balls are firm, they can be placed in a freezer bag and frozen for up to 2 months.

Baking
15-When ready to bake, preheat the oven: When ready to bake, preheat the oven to 350F (180C). Line cookie sheets with baking paper or silicone baking mats.
16-Place the frozen cookie dough balls (do: Place the frozen cookie dough balls (do not thaw) about 1 1/2 – 2 inches (4-5 cm) apart on the lined cookie sheets.
17-Bake 1 sheet at a time in: Bake 1 sheet at a time in the middle of the preheated oven. The cookies will bake for about 11-14 minutes, or until the tops look set.
18-Cool the cookies on the cookie sheet: Cool the cookies on the cookie sheet.