Preheat the oven to 350 degree F. Generously grease 9 cavities in a muffin tin and set aside.
Cream together the softened butter and brown sugar until creamy. Beat in the molasses, vanilla, and large egg.
In another bowl stir together the baking soda, ground cloves, cinnamon, ground ginger, salt and flour.
Slowly add the dry to the wet beating until just combined. Do not overbeat or overstir as it makes your muffins more dense.
Warm up the milk in the microwave for 30 seconds and then beat it into the muffins until just combined.
Fill up 9-10 muffin cavities about 1/3 the way full.
In another bowl, beat together all of the cheesecake swirl ingredients. Spoon the filling on top of all of the slightly filled muffin cavities.
Cover the cheesecake mixture with the remaining muffin mixture.
Bake for 20-25 minutes or until a fork when inserted into the center comes out clean.
Allow to slightly cool in the muffin tin and then remove to a cooling rack to finish the cooling.
Meanwhile prepare the glaze by whisking together the powdered sugar, 1 tablespoons milk, vanilla, and cinnamon. Keep stirring and a glaze will come together even though it seems dry. If it is still too dry, very slowly add in the remaining tablespoon of milk briskly stirring in between additions.
Pour the glaze over the mostly cooled muffins.
Notes
Feel free to increase or decrease the amount of ground cloves and ginger to your personal preference.