Salted Caramel Cheesecake Cookies

Graham Cookies:

• 1 1/4 cups (300 mL) all-purpose flour
• 1/2 tsp (2 mL) baking soda
• 1/4 tsp (1 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1/2 cup (125 mL) unsalted butter, at room temperature
• 1/2 cup (125 mL) packed brown sugar
• 1/4 cup (60 mL) granulated sugar
• 1 egg
• 1 tsp (5 mL) vanilla extract
• 3/4 cup (175 mL) crushed graham crackers

Caramel Cream Cheese Icing:

• 4 oz (125 g) brick-style cream cheese, at room temperature
• 1 tbsp (15 mL) unsalted butter, at room temperature
• 1/4 cup (60 mL) sifted icing sugar
• 1/4 tsp (1 mL) salt
• 1/4 cup (60 mL) marshmallow fluff
• 1 tsp (5 mL) flaked sea salt

Caramel Sauce:

• 16 Werther’s Original Soft Caramels
• 2 tbsp (30 mL) unsalted butter
• 1 tbsp (15 mL) 35% whipping cream