Preheat the oven to 350°F.

Line a baking sheet with parchment or wax paper and drop tablespoons of the cheesecake filling onto the sheet. Freeze the cheesecake filling for 30 minutes.

While the cheesecake filling is freezing, make your cookie dough. Using a kitchen stand mixer or an electric hand mixer, cream the butter and sugars together in a large mixing bowl. Whisk the ingredients together for 2-3 minutes, or until smooth and creamy.

Once the butter and sugars are creamed together, add the eggs and vanilla. Whisk again until the eggs are fully incorporated into the creamed butter mixture.

Reduce the speed of your mixer to prevent the dry ingredients from flying out of the bowl. Whisk in the baking powder, baking soda, crushed graham crackers, and flour. Make sure no pockets of flour remain unincorporated.

Divide your cookie dough into 12 large balls and flatten them into discs. Place a dollop of the frozen cheesecake filling on the center of each disc and then fold the cookie dough around the filling.

Bake 6 cookies at a time for 13 minutes. Allow your cookies to cool on the pan for a few minutes and then transfer them to a wire cooling rack.

Serve and enjoy!