Cheesecake Chocolate Chip Cookie Cups

I found this recipe in a Nestle Holiday Recipes book that I picked up at a grocery store years ago. I've tweaked the recipe over the years and turned it into my most popular bake to date. It's pretty easy to make and I'm yet to find a single person who doesn't like it. Here it is...

What you'll need:

1 package of Nestle Toll House Refrigerated Chocolate Chip Cookie Bar Dough (breaks off into 24 squares)
2 packages (8oz each) of cream cheese at room temperature
1 can (14oz) of sweetened condensed milk
2 large eggs at room temperature
1 teaspoon of vanilla extract
1 can (about 21oz) of pie filling. I use cherry but you can use strawberry, blueberry or apple
24 cupcake liners and muffin pan

Start by preheating your oven to 325 degrees F.
Line 24 muffins/cupcake cups with paper cupcake liners
Take the cookie dough bar and use a chef's knife to cut the dough into squares (the dough should be pre-cut and you can break the squares off by hand but I prefer to cut them and get a cleaner cut... I'm picky that way)
Press each square into the bottom of each paper cup and pop into the oven for no more than 8 minutes
While the cookie bottoms bake, take the cream cheese, condensed milk, eggs and vanilla and mix them in a bowl until smooth.
Take the cookie cups out of the oven and immediately pour about 3-4 tablespoons of the cheesecake mixture onto the cookies. Take care not to fill the liner to the top because the cheesecake will rise.
Place back into the oven and continue to bake for 22-24 minutes.
Take out of the oven, let cool and spoon your choice of pie filling on top.
Refrigerate the cups for at least a couple of hours and...

ENJOY