1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter
3 (8 oz.) pkgs. cream cheese, soft
3 eggs
2 tsp. vanilla extract
1 (21 oz.) pie filling/topping
1 (14 oz.) Eagle condensed milk

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.