Bring the butter and eggs to room temperature if you haven't already.

Add the butter, granulated sugar, and brown sugar to a bowl. Whisk for 2-3 minutes until the mixture looks light in color, and fluffy and creamy in texture.

Add the egg, egg yolks, and vanilla, and whisk for another minute or so until the mixture looks smooth and creamy.

Add the crushed graham crackers and whisk until combined.

In a separate bowl, sift in the flour, baking powder, baking soda, and salt. Whisk to combine.

Add the dry ingredients to the wet in 2-3 additions. Use a rubber spatula to fold them in, going around and pressing down gently. This will take some time and effort, but do not mix aggressively. Stop folding as soon as the dry ingredients are combined.

Use a 2" cookie scoop to scoop the dough into 12 balls. Gently roll them out between your palms to smooth them, then keep in the fridge for 30 minutes.

Preheat your oven to 375F and prep the baking sheets with parchment paper.

Once chilled, transfer the cookie dough balls to the baking sheets, keeping at least 3" between them.

Bake in the preheated oven at 375F for 12-13 minutes until the cookies feel set around the edges but still somewhat soft in the middle.

As soon as the cookies come out of the oven, create little pockets in the middle. Let the cookies fully cool down.

Whisk the cream cheese, heavy cream, sugar, salt, vanilla, and lemon juice on medium-low speed until creamy and thickened, scraping the bowl 2-3 times.

Transfer to a piping bag fit with a round piping tip and keep chilled.

Stir all ingredients for the glaze together in a small saucepan.

Cook and stir over low heat until the mixture thickens up, then let cool slightly.

Once the cookies have cooled, pipe a generous swirl of the cheesecake filling onto each.

Drizzle over the strawberry glaze and serve.