Preheat the Oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.

Prepare the Cheesecake filling by combining softened cream cheese, 1/4 cup granulated sugar, sour cream, vanilla extract, and lemon zest until silky smooth.

Cream the softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2-3 minutes.

Incorporate the large egg and 2 teaspoons of vanilla extract into the butter mixture until fully combined.

Combine dry ingredients (flour, graham cracker crumbs, baking powder, baking soda, and salt) and mix into the wet ingredients until a soft dough forms.

Form the Cookies by rolling dough into small balls and pressing your thumb into the center of each to create a well.

Fill each well with the cheesecake mixture and sprinkle with additional graham cracker crumbs.

Bake the cookies for 10-12 minutes until edges are golden and centers jiggle slightly.

Cool and Chill for about 5 minutes before transferring to a wire rack, then refrigerate for 20-30 minutes before serving.