• Preheat oven to 350 degrees F and line 2 baking sheets with parchment.
• Cream the butter until smooth then add in the cream cheese and cream again.
  1/2 Cup Unsalted Butter, 2 Tablespoons Cream Cheese
• Add in sugars and beat until smooth, about 1 minute. Scrape the sides of the bowl down and mix in the egg and vanilla.
  1/2 Cup Brown Sugar, 1/3 Cup White Sugar, 1 Large Egg, 1 teaspoon Vanilla
• In a separate bowl, whisk together the dry ingredients except the graham cracker bits.
  1 3/4 Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt
• Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold in the graham cracker crust chunks until the cookie dough is just combined.
  3/4 Cup Graham Cracker Crust
• Using a large cookie scoop, scoop out 8-10 large cookies then roll into a ball. Roll the dough in the crushed graham cracker crust then place 4 at a time on a baking sheet.
  2/3 Cup Graham Cracker Crust
• Make a well using a tablespoon in the center of each ball. Bake 10 minutes. Remove from oven and immediately press using a small glass or measuring cup to indent the center for the filling one more time. Set aside to cool.

For the Filling

• In a bowl, beat the cream cheese until soft. Add remaining ingredients and beat again.
  6 Ounces Cream Cheese, 1 Tablespoon Sour Cream, 1/2 Cup Sweetened Condensed Milk, 1 Tablespoon Lime Zest, 1/4 Cup Lime Juice
• Fill the centers pf the cookies and chill in the fridge for 2 hours.
• Top with a lime wedge and a piped whipped cream.
  Lime Wedges, Whipped Cream