Salted Caramel Cheesecake Cookies

Start by browning the butter. You'll take ½ cup of butter (one stick) and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour all of it into a bowl and allow to cool. You can throw it in the fridge or freezer to speed up the process.
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
Place the butter and brown sugar in a medium size bowl and mix together. Add in egg and vanilla and mix again until light and creamed together.
Slowly mix in baking powder, baking soda, salt, cinnamon, flour and graham cracker crumbs.
Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Roll and flatten the cookie balls just a bit. place 5-6 per cookie sheet.
Bake the cookies for 10-12 minutes. You're looking for a nice golden brown around the edges. Allow the cookies to cool.
While the cookies are baking make the buttercream. In a medium size bowl mix together the cream cheese and butter until completely smooth. Mix in vanilla and salt followed by powdered sugar. Top the cookies with frosting, followed by a swirl of caramel sauce and a sprinkle of salt.