17 oz. roll Slice 'N Bake refrigerator sugar cookies or chocolate chip cookies
1 c. sugar
1/4 c. flour
1/2 c. butter, softened
1 tsp. vanilla
2 (8 oz.) pkg. cream cheese, softened
2 eggs
1 (21 oz.) can cherry pie filling

Heat oven to 375°F. Line 24 muffin cups with paper baking cups. Slice well chilled cookie dough into 24 slices. Place slices in bottom of muffin cups. In a large bowl, combine sugar, flour, butter, vanilla, cream cheese and eggs; beat 1 minute. Top cookie slices with cream cheese mixture, filling cups 2/3 full.

Bake at 375°F for 35 to 45 minutes; tops should be light golden brown. Natural indentation will form at center. Cool completely to serve; top with pie filling. Refrigerate leftovers.