Prepare sugar cookie mix according to package directions.
Add 2 tablespoons flour and mix until dough is soft and crumbly.
Refrigerate dough while you make the filling and topping for about 15-20 minutes.
Cream cheese filling
Mix cream cheese, sugar, and vanilla until smooth.
Put cream cheese filling in a zipper bag and snip corner off or use a piping bag.
Combine graham cracker crumbs and brown sugar.
Remove dough from refrigerator and make 2 tablespoon size balls, placing them 2" apart on cookie sheet.
Make a small "bowl" in each of the balls using a teaspoon.
Pipe or spoon a teaspoon of cheesecake mixture into each "bowl."
Put three cherries or 2 teaspoons cherry pie filling on top of cheesecake mixture.
Bake cookies 15-17 minutes, until edges start to turn brown and centers are set.
Cool on baking sheet for 10 minutes before transferring to cooling rack.
Once cool, drizzle cookies with remaining cream cheese mixture and sprinkle with graham cracker topping.
Make sugar cookie mix according to the package and then add the flour. My package of sugar cookie mix called for 1/2 cup butter and 1 egg.The cookies will drop in the middle when they are done and not be puffed up.Use a measuring spoon that’s more of a bowl than a regular spoon to press down the center of the cookie. This will give the cookies better sides of the bowl than a regular spoon.Replace the cherry pie filing with your favorite filling for different variations. Strawberry, chocolate, and blueberry are all great options!