Method:

• Heat oven to 350°F (180°C). Line 24 regular size muffin cups with foil baking cups. Break 8 granola bars into pieces; place in large resealable food storage plastic bag; seal bag and crush with rolling pin or meat mallet or crush in food processor until fine crumbs form.
• In medium bowl, mix crumbs and melted butter until well combined. Place scant tablespoon crumb mixture in each foil-lined muffin cup; press in bottom of cup to form crust.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs until well combined. Cut or break remaining 2 granola bars, into 1/2-inch (1 cm) pieces; stir into cream cheese mixture. Spoon scant 1/4 cup (50 mL) mixture over crust in each cup.
• Bake for 20 to 25 minutes or until set. Cool in pans on cooling rack 15 minutes. Top each cheesecake with 1 tbsp (15 mL) apple pie filling. Refrigerate until chilled, about 1 hour.
• To serve, remove cheesecakes from muffin pans. Store in refrigerator.