In a medium bowl, combine all dry ingredients - flour, graham cracker crumbs, baking soda, baking powder, and salt. Mix with a whisk or fork to combine. Set aside

In the bowl of a stand mixer fitted with a paddle attachment, add the butter and both sugars. Cream on medium speed until light and fluffy, at least 5 minutes. Make sure to stop the mixer and scrape down the sides of the bowl halfway through

Add in the egg and egg yolk and vanilla. Mix again on medium speed until smooth. Scrape down the sides of the bowl with a nonstick spatula again

Add in the dry ingredients and mix on low until thick dough forms. Cover bowl with saran or cling wrap and chill for at least 1 hour.

In a large bowl, add cream cheese and brown sugar. Using a hand mixer, cream the cream cheese and sugar together until light, fluffy, and smooth

Preheat oven to 350F. Line a large cookie sheet with parchment paper

Using a 2 oz cookie scoop, scoop dough into balls onto cookie sheet making sure to leave at least 2 inches in between each dough ball

Press the cookie dough ball down into a flat puck. The puck will still be at least 1 inch thick.

Bake the cookies for 8 minutes and remove from the oven. They will be VERY under-done. Using the back of a spoon, create a divot in the center of each cookie. Press lightly so the dough does not stick to the back of the scoop. If needed, you can lightly oil the back of the spoon to create the divot without any dough sticking

Scoop a heaping tablespoon of the cheesecake filling into the center of each divot and return cookies to the oven for at least 8 more minutes. Remove from oven and let cool!

If choosing to brûlée, add one tablespoon of granulated sugar to the top of each COOLED cookie. Make sure to place the sugar just on the cheesecake portion, not the cookie. Using a brûlée torch on medium powder, torch the granulated sugar on each cookie. Place two pecans on top of the bruleed sugar for a decorative topping!

Enjoy!