Make the cookies:

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine the flour, graham cracker crumbs, baking soda and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and mix until well combined. Add the vanilla extract and mix until well combined.
5. Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix. Once it’s combined, use a rubber spatula to help it come together to form a more cohesive ball.
6. Create cookie dough balls of about 6 tablespoons (105g) of cookie dough per ball. You should get 8 balls. Roll each ball in the additional graham cracker crumbs to coat them.
7. Place the cookie dough balls onto the prepared baking sheets. I baked 4 cookies at a time. Press the balls down a bit with the underside of a cup or something similar. They will spread, so you don’t need to press them down too much. After pressing my cookie dough balls down, they were about 2 1/2 inches in diameter. They should crack a little around the edges.
8. Bake the cookies for 12-15 minutes or until the cookies look done and are just starting to turn golden on the edges.
9. Allow the cookies to cool for 5-10 minutes, then move to a cooling rack to cool completely before adding the topping.

Make the toppings and assemble:

1. While the cookies bake and cool, make the caramel sauce according to the directions. Set aside to cool to room temperature or a touch cooler. If it’s too warm, it will drip off of the cookies.
2. Once the cookies and caramel sauce are cool, make the cheesecake topping. Add the cream cheese to a large mixer bowl and beat until smooth and creamy. Add the powdered sugar and vanilla extract and mix until smooth and well combined.
3. Pipe or spread the cheesecake topping onto the tops of the cookies, then spread or drizzle some caramel sauce on top.
4. Store cookies in an air-tight container and refrigerate cookies until ready to serve. Serve cool, but not too cold. Cookies are best if eaten within 3-4 days.