Make the Graham Cracker Cookie Dough:

• In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, baking powder, salt, and cinnamon.
• In a separate large bowl, beat the softened butter, sugar and lemon zest until light and fluffy (about 2 minutes).
• Mix in egg yolks, and vanilla until fully incorporated.
• Slowly add the dry ingredients to the wet mixture and mix just until combined (don’t overmix!).
• Scoop 2 oz cookie dough balls (or preferred size) onto a lined baking sheet and chill for at least 1 hour to prevent spreading.

Bake the Cookies:

• Preheat oven to 350°F (175°C).
• Place chilled cookie dough balls 2 inches apart on a parchment-lined baking sheet.
• Bake for 12-15 minutes or until the edges are light golden brown but centers are still soft.
• Cool completely before adding the cheesecake topping.

Make the Blueberry Cheesecake Topping:

• In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.
• Cook for 5–7 minutes, mashing the blueberries as they burst, until thickened and jammy.
• Remove from heat and set aside to cool fully.
• In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
• Add the cooled blueberry jam and mix until well combined.
• In a separate bowl, beat the cold heavy cream until stiff peaks form.
• Gently fold the whipped cream into the blueberry-cream cheese mixture to create a light, fluffy texture.
• If needed, place in the fridge for at least 30 minutes to firm up.

Assemble & Decorate

• Top each cooled cookie with a generous scoop of blueberry cheesecake filling.
• Garnish with fresh blueberries + crushed graham cracker crumbs for extra cheesecake vibes!
• Optional: Drizzle white chocolate or add gold leaf for a fancy touch.