brown sugar cookies
1-in a large mixing bowl, add room: in a large mixing bowl, add room temperature butter, brown sugar and granulated sugar. mix the butter and sugar together using a mixer or a spoon until completely combined and the mixture looks thick and creamy.
2-add the egg, heavy cream and vanilla: add the egg, heavy cream and vanilla and mix this in until completely combined.
3-in a bowl, mix together flour, baking: in a bowl, mix together flour, baking soda and baking powder. then, add this to the rest of the cookie mixture. use a spoon or silicone spatula to gently fold the dry in until just combined. do not over mix at this stage.
4-once a dough is formed, place the: once a dough is formed, place the bowl in the fridge, and let the cookie dough chill for around 1 hour.
5-preheat oven to 180 °C (350°F) 10-15: preheat oven to 180 °C (350°F) 10-15 minutes before baking, and line a baking sheet with parchment paper or baking paper.
6-once your cookies are ready to bake,: once your cookies are ready to bake, remove from the fridge and separate the dough into 90g sections, or use a cookie scoop to make equal sized portions of the dough.
7-roll each cookie dough ball in sugar,: roll each cookie dough ball in sugar, then place on your baking sheet.
8-bake the cookies at 180°C (350°F) for: bake the cookies at 180°C (350°F) for 15-18 minutes, depending on their size.
9-remove the cookies from the oven, and: remove the cookies from the oven, and let them cool completely on the baking sheet.

whipped cream cheese frosting and assembly
10-once the cookies are completely cool, make: once the cookies are completely cool, make the cream cheese topping. in a bowl, add cold heavy cream, vanilla extract and icing sugar or powdered sugar.
11-use a mixer to whip the cream: use a mixer to whip the cream until it looks soft. do not over whip, as we will be whipping the mixture again.
12-add cream cheese to the whipped cream: add cream cheese to the whipped cream mixture and use a mixer to whip this until completely combined. the mixture should be around medium peaks – thick and soft, and will generally hold its shape, with a tip that curls over when you lift the beaters out of the cream.
13-add a generous amount of the cheesecake: add a generous amount of the cheesecake filling to each sugar cookie and spread it out over each cookie.
14-add a dollop of strawberry jam on: add a dollop of strawberry jam on top of the cream cheese filling on each cookie.
15-add fresh chopped strawberries to each cookie: add fresh chopped strawberries to each cookie.
16-sprinkle each cookie with graham cracker crumbs: sprinkle each cookie with graham cracker crumbs or biscuit crumbs.
17-serve, and let’s eat: serve, and let’s eat!