First: Make a simple no bake cheesecake filling with super-smooth cream cheese, sugar, lemon juice, and folded-in whipped cream. Chill in fridge.
Cream together butter and sugars until smooth. Add egg and vanilla extract, mix. Add ground graham crackers, flour, cornstarch, baking powder, and salt. Fold together with spatula.
Scoop out 10 large cookies, roll in more ground graham crackers. Bake cookies.
OPTIONAL: Use a glass to gently & lightly smoosh in the middles of the hot cookies to create a well to place the frosting.
Allow cookies to cool completely before frosting.
Pipe a swirl of filling evenly in the center of each cookie leaving an unfrosted ridge around the edge. Sprinkle each cookie with a graham cracker crust mixture.
Cookies can be stored frosted (in the fridge!) but will soften.
You can also freeze these frosted too! Again, the cookie will soften, but still so good.