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Preheat the oven to 350 degrees F.
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In a small bowl, stir together the graham cracker crumbs, flour and baking powder.
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In a large bowl, beat together the butter with the brown sugar.
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Add the egg white and vanilla and beat until well combined.
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Add to the graham cracker crumbs mixture and blend until just combined.
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Fold in cranberries.
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In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest, lemon juice, and vanilla until well combined. Set aside.
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Using a small scoop, scoop out the cookie dough and place on nonstick baking sheet.
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Using the back of a teaspoon, make an inverted dome in the center of each cookie.
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Spoon the cheesecake filling into the indents in the cookies.
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Bake for 12 minutes. The cheesecake should be just set and cookies starting to turn golden brown.
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Allow to cool a few minutes, then remove and cool completely on a wire rack.
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Serve or keep leftovers refrigerated.