Preheat your oven to 350°F (175°C).

In a bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.

In a separate 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 mix until fully combined.

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

In another bowl, beat the cream cheese until smooth, then add powdered sugar and lemon juice and mix well.

Chill the cookie dough in the refrigerator for 30 minutes.

Scoop a tablespoon of dough, flatten it, and place a teaspoon of cheesecake filling in the center, then fold the dough over to encase the filling.

Place the filled cookies on a lined baking sheet, spacing them 2 inches apart.

Bake for 12-15 minutes, or until the edges are golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.