Raspberry Cheesecake Cookies

Graham Cookies
1/2 cup soft butter
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup + 2 Tablespoons all-purpose flour
1 cup graham cracker crumbs
1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 375 degrees. Cream butter and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in egg and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 1 Tablespoon more flour for high elevation. Scoop out approximately 16 1.5” balls of dough.  Gently roll. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 12 min. Let cool.
Frost cookie with Cheesecake Filling. Refrigerate until ready to serve. Just before serving, garnish with fresh raspberries drizzled with Raspberry Syrup. Add a zest of fresh lemon if desired! Share!

Cheesecake Filling
1/2 cup heavy whipping cream
8 oz. cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla
1 teaspoon lemon juice
¼ cup sour cream

Beat heavy whipping cream until stiff peaks form. In a separate bowl, beat together cream cheese, powdered sugar, vanilla and lemon juice until smooth. Stir in sour cream. Fold in whipping cream. Spoon into freezer strength Ziploc and refrigerate until ready to use.

Raspberry Sauce
¾ cup fresh raspberries
1 teaspoon cornstarch
1 ½ Tablespoons sugar
3 Tablespoons water

Whisk together cornstarch, sugar and water. Stir in the raspberries. Cook and stir on medium heat until mixture begins to boil. Continue cooking for 1 minute. Remove from heat. Let cool. Refrigerate until ready to use.