16 oz. roll Pillsbury Slice `n Bake refrigerated natural chocolate flavored chocolate chip cookies

FILLING:

1 c. sugar
1/4 c. flour
1/2 c. butter, softened
1 tsp. vanilla
2 (8 oz.) pkg. Philadelphia brand cream cheese, softened
2 eggs
21 oz. can cherry pie filling

Heat oven to 375 degrees. Line 24 muffin cups with paper baking cups. Slice well-chilled cookie dough into 24 slices. Place slices in bottom of muffin cups. Set aside.

In large bowl, combine sugar, flour, butter, vanilla, cream cheese and eggs; beat 1 minute at medium speed. Top cookie slices with cream cheese mixture, filling cups 2/3 full. Bake at 375 degrees for 35-4 5 minutes or until toothpick inserted in center comes out clean and tops are light golden brown. Cheesecakes will form a natural indentation in the centers. Cool completely. To serve, top with pie filling. Refrigerate leftovers. 24 servings.

Tops:

A 17 ounce roll Pillsbury Slice `n Bake Refrigerated Sugar Cookies can be substituted for chocolate chip cookies.

If fewer servings are desired, baked cheesecake cups can be frozen for later use.