• Preheat oven to 350°. 

Graham Cracker Cookies

• In a medium bowl combine the vanilla cake mix, brown sugar and graham cracker crumbs. Whisk to combine the dry ingredients. Add the melted butter and eggs to the dry ingredients and mix using a hand held or stand mixer until you have a thick dough.
• Use a medium cookie scoop {or about 2 tablespoons} to measure out dough and form each dough mound into a large disc. Place 8 onto a silicone mat {or parchment} lined baking sheet. Bake for 8-10 minutes or until set. Remove from the oven and allow the cookies to cool completely on the baking sheet. Continue until all of the dough is baked.

Cheesecake Frosting

• Once the cookies have cooled, add the softened cream cheese to a medium bowl and mix with an electric mixer until smooth. Add the marshmallow fluff and the powdered sugar and mix until you have a creamy frosting.

Topping

• Combine the fresh blueberries and blueberry jam in a small bowl. Mix until the jam covers the fresh berries, being careful to keep the berries whole.

Assembly

• Spread about a tablespoon of cheesecake frosting on the top of each cookie. Use the back of a spoon or the end of an off set spatula to create a bit of a well in the frosting. Add a heaping teaspoon of blueberry jam to the middle of each cookie. Store leftovers in an airtight container in the refrigerator.