1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, melted
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
3 eggs
2 tsp. vanilla extract
1 (21 oz.) can Comstock filling or topping, any flavor, chilled

Preheat oven to 300 degrees. Combine crumbs, sugar and butter; press equal portions onto bottoms of 24 lightly greased or paper cup lined muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups. Bake 20 minutes or until set. Cool. Chill. Top with filling. Refrigerate leftovers.

Chocolate: Melt 1 cup semi sweet chocolate chips; add to batter.

If greased muffin cups are used, cool baked cheese cakes. Freeze 15 minutes; remove with narrow spatula.