Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the eggs one at a time, then add the vanilla extract.

In a separate bowl, whisk together the flour, crushed graham cracker crumbs, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Drop spoonfuls of dough onto a baking sheet lined with parchment paper.

Flatten each cookie slightly with the back of a spoon or your fingers.

Bake for 10-12 minutes, or until the edges are golden brown.

Remove from the oven and let the cookies cool on a wire rack.

In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.

Add the Greek yogurt, vanilla, and a pinch of salt, mixing well.

Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.

Once the cookies have cooled, spread a generous layer of cream cheese frosting on each cookie.

Warm the raspberry preserves slightly in the microwave until they are easy to drizzle.

Drizzle the raspberry preserves over the frosting.

Let the frosting and raspberry drizzle set slightly before serving.

Enjoy your Delightful Raspberry Cheesecake Cookies!