Preparation Steps

• Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
• In a large bowl, beat the softened butter, brown sugar, and lemon zest with a hand mixer on medium-high until light and fluffy, about 2 minutes. Scrape the bowl.
• Beat in the egg and vanilla until smooth and slightly thickened, 30–45 seconds.
• Switch to low speed and mix in the dry ingredients just until no dry streaks remain. Cover and chill the dough for 20 minutes to firm up for cleaner shaping.
• Preheat the oven to 340°F (170°C). Line two baking sheets with parchment paper. If you like, briefly toast the graham crumbs in a dry skillet over medium-low heat for 1–2 minutes, stirring, then cool completely for extra aroma.
• Scoop the dough into 16 portions (about 1½ tablespoons each) and roll into balls. Arrange 2 inches apart on the prepared sheets. Using a lightly floured teaspoon or your thumb, press a deep well in the center of each ball before baking.
• Bake 13–15 minutes, rotating the pans halfway, until the edges are set and just turning golden while the centers remain pale. If any wells puff, re-press gently with the back of a spoon right after baking. Cool cookies completely on the sheets.
• Make the filling: beat the cream cheese and powdered sugar on medium until silky and lump-free, 1–2 minutes. Mix in the vanilla just to combine. Transfer to a piping bag or a zip-top bag with a corner snipped.
• Pipe or spoon the cheesecake filling into the cooled cookie wells. Sprinkle each cookie with graham crumbs, gently pressing so they adhere. Serve at room temperature or lightly chilled.