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 milk)
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 cheesecakes. Freeze 15 minutes; remove with narrow spatula.