Cheesecake Cookies

• 3/4 cups Butter, Softened
• 3 ounces, weight Cream Cheese, Softened
• 3/4 cups White Sugar
• 1 teaspoon Vanilla Extract
• 2 cups All-purpose Flour
• 1/2 cups Mini Chocolate Chips (optional)
• 1/3 cups Finely Chopped Pecans
• 1/3 cups Graham Cracker Crumbs
• 1 teaspoon Cinnamon

1. In a large bowl, beat together butter, cream cheese, and sugar. Mix in vanilla. Stir in the flour until well combined. Mix in chocolate chips and refrigerate dough for 30 minutes so that it is easier to handle.
2. Mix together the pecans, graham cracker crumbs, and cinnamon to make the crust. Pour half of the crust mixture onto a large sheet of waxed or parchment paper. Form a log with half of the cookie dough and roll it in the crust mixture. Place the log of dough on a new sheet of parchment paper and wrap the ends up. Repeat with the remaining dough and place both dough logs in the freezer for 30 minutes.
3. Slice dough into half-inch thick rounds and place on a parchment-lined baking sheet. Bake in a preheated 375-degree oven for 8-10 minutes. The bottoms should be only lightly browned. Allow to cool on the cookie sheet for a couple of minutes and then transfer to a wire rack. Store in an airtight container.

butter, weight cream cheese, white sugar, vanilla, allpurpose, chocolate chips, pecans, graham cracker crumbs, cinnamon

Taken from tastykitchen.com/recipes/desserts/cheesecake-cookies-2/ (may not work)