Chocolate Cherry Cheesecake Cups

A cheesecake that looks like a muffin but tastes like heaven! ...MORE + LESS -

1 pkg (510 g) Pillsbury* Refrigerated Chocolate Chip or Chocolate Chunk Cookies

2 pkgs (250 g) cream cheese, softened

1 cup (250 mL) sugar

1/2 cup (125 mL) butter or margarine, softened

2 eggs

1 tsp (5 mL) vanilla

1 can (19 oz/ 540 mL) cherry pie filling

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1

Heat oven to 375°F (190°C).
2

Grease 24 muffin cups. Slice well chilled cookie dough into 24 slices. Press slices into bottom of cups and partway up sides. Set aside.
3

Beat cream cheese, sugar, butter, eggs and vanilla at medium speed for 1 minute or until well blended. Top cookie slices with cream cheese mixture filling 2/3 full.
4

Bake for 35 to 40 minutes or until toothpick inserted in centre comes out clean and tops are light golden brown. Cool completely (an indentation will form).
5

Just before serving, top with cherry pie filling. Refrigerate or freeze leftovers for later use.