1-Preheat oven: Preheat oven to 350F (180C) and position oven rack in the middle. Line three baking sheets with parchment paper.

2-Mix dry ingredients: In a medium bowl, whisk graham cracker crumbs, flour, baking powder, and salt.

3-Prepare dough: In a stand mixer bowl with paddle attachment, beat butter until creamy (about one minute). Add sugar and beat until light and fluffy (2 to 3 minutes). Add egg and vanilla extract, mix until combined, scraping sides as needed. Incorporate the dry graham cracker mixture until combined.

4-Prepare cream cheese filling: For the cream cheese filling, in a clean stand mixer bowl with paddle attachment, beat cream cheese until smooth. Add sugar and salt, beat until creamy (2 to 3 minutes). Add one teaspoon lemon juice and vanilla, mix well. Taste and add a second teaspoon of lemon juice if needed for brightness.

5-Shape and fill cookies: Scoop dough into 1-ounce balls. Use thumb or teaspoon to indent each dough ball about ½ inch. Fill each indentation with a heaping teaspoon of the cream cheese filling.

6-Bake and cool: Bake cookies for 10 to 12 minutes until light golden brown and fragrant. Let cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.

7-Finish cookies: Once cooled, drizzle with melted caramelized white chocolate and bittersweet chocolate if desired.