Preparation Steps

• Preheat oven to 350°F (175°C) and grease a muffin tin.
• In a bowl, mix flour, ginger, cinnamon, cloves, and baking soda.
• In a separate bowl, beat butter and brown sugar until creamy.
• Add egg and molasses to the butter mixture and mix well.
• Gradually add dry ingredients to the wet ingredients and mix until combined.
• Shape dough into small balls and press into the muffin tin to form cups.
• Bake for 10 minutes or until edges are firm.
• In a separate bowl, beat cream cheese and powdered sugar until smooth. Stir in vanilla extract.
• Fill cooled cookie cups with cheesecake mixture.
• Chill in the refrigerator for 30 minutes before serving.