1. Make the cheesecake filling: Combine all the ingredients for the cheesecake filling. Make 20 portions and place on a platter lined with parchment paper. Place in the freezer for 30 minutes.

2. Make the graham cracker crust: Combine all the ingredients for the graham cracker crust in a small bowl. Place the bowl in the fridge to chill while you make the cookie dough. At this time preheat the oven to 350 degrees.

3. To make the cookie dough, start by mixing the melted butter with the egg yolks, vanilla, brown sugar, and white sugar.

4. In another bowl, combine the flour, baking soda, and salt.

5. Pour the dry ingredients into the wet and stir until everything is well combined, you might need to use your hands towards to end for everything to get fully incorporated. Form 20 cookie dough balls.

6. To form the cookies, remove the graham cracker crust and cheesecake filling from the fridge and freezer. Make 20 small portions of the graham cracker crust.

Note: I say 20 portions for everything but depending on how large you make your portions it’s possible you might only make around 18.

7. Place one of the graham cracker portions on the baking sheet and press down to flatten. Then, take a cookie dough ball and flatten it in your hand and place a cheesecake filling inside. Gently fold up the cookie dough around the cheesecake but do not enclose it fully. You want the cheesecake filling to be visible from the top! Place this on top of the flattened graham cracker crust (see photos in post!)

8. Bake for 11-12 minutes. Immediately after you remove from the oven, use a spatula or rubber spatula to push the graham cracker crust back towards the cookie to form a nice circular edge. Garnish with a sprinkle of more crushed graham cracker.

Enjoy! See notes in post for storage and reheating tips.