Chocolate Cherry Cheesecake Cups

Prep Time:15 Mins | Total Time:1 Hr | Makes:24

A cheesecake that looks like a muffin but tastes like heaven!

1 pkg (510 g) Pillsbury* Refrigerated Chocolate Chip or Chocolate Chunk Cookies

2 pkgs (250 g) cream cheese, softened

1 cup (250 mL) sugar

1/2 cup (125 mL) butter or margarine, softened

2 eggs

1 tsp (5 mL) vanilla

1 can (19 oz/ 540 mL) cherry pie filling

Heat oven to 375°F (190°C).
Grease 24 muffin cups. Slice well chilled cookie dough into 24 slices. Press slices into bottom of cups and partway up sides. Set aside.
Beat cream cheese, sugar, butter, eggs and vanilla at medium speed for 1 minute or until well blended. Top cookie slices with cream cheese mixture filling 2/3 full.
Bake for 35 to 40 minutes or until toothpick inserted in centre comes out clean and tops are light golden brown. Cool completely (an indentation will form).
Just before serving, top with cherry pie filling. Refrigerate or freeze leftovers for later use.

Tip: Try substituting chocolate sauce for cherry pie filling and garnish with fresh seasonal fruit.