Preheat your oven to 350°F (175°C).

Cream together softened unsalted butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.

Add apple cider, vanilla extract, and lemon juice to the mixture and mix on low speed until incorporated.

In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger.

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

Blend softened cream cheese until smooth for the filling.

Using a cookie scoop, portion the dough, flatten slightly, and fill with cheesecake mixture, folding the dough over to seal.

Arrange filled cookie dough balls on a baking sheet lined with parchment paper, spaced 2 inches apart.

Bake for about 15 minutes until edges are lightly golden.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.