Preheat oven to 350 degrees F and line 2 baking sheets with parchment.

Cream the butter until smooth then add in the cream cheese and cream again.

Add in sugars and beat until smooth, about 1 minute. Scrape the sides of the bowl down and mix in the egg and vanilla.

In a separate bowl, whisk together the dry ingredients except the graham cracker bits.

Pour the dry ingredients into the mixer and mix until ½ the flour is incorporated then switch to a wooden spoon and gently fold in the graham cracker crust chunks until the cookie dough is just combined.

Using a large cookie scoop, scoop out 8-10 large cookies then roll into a ball. Roll the dough in the crushed graham cracker crust then place 4 at a time on a baking sheet.

Make a well using a tablespoon in the center of each ball. Bake 10 minutes. Remove from oven and immediately press using a small glass or measuring cup to indent the center for the filling one more time. Set aside to cool.

In a bowl, beat the cream cheese until soft. Add remaining ingredients and beat again.

Fill the centers of the cookies and chill in the fridge for 2 hours.

Top with a lime wedge and a piped whipped cream.