Cheesecake Cookie Cups

I went to the grocery store over the weekend.  They were having a sale.  A really good sale.  They had packages of Nestle Toll House cookie dough on sale, cheap.  We picked up 2 packages of chocolate chip cookie dough.  When we got to the check out, the cashier told us we had to purchase 5 to get the deal.  OK, Tony went back to the cookie dough isle and they only had chocolate chip left.  Sooooo, I have 5 packages of chocolate chip cookie dough sitting in my fridge.  What do you make with chocolate chip cookie dough besides cookies??  You make cheesecake.  Individual chocolate chip cookie dough crust cheesecakes.  They were yummy.  I topped them with whipping cream and a chocolate chip cookie.  I bet they would be great with the cherry filling as the recipe stated. 





Ingredients





1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough



2 pkgs. (8 oz. each) cream cheese, room temperature



1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk



2 large eggs



2 teaspoons vanilla extract



1 can (21 oz.) cherry pie filling



Directions



PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.



BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.



BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.



BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.