Cherry-Almond Cheesecake Cookie Cups

• 12 slices refrigerated chocolate chip cookie dough, 1/4 inch
• 1 (8 ounce) package cream cheese, at room temp
• 1/2 cup sweetened condensed milk
• 1 large egg
• 1 teaspoon almond extract
• 1 (21 ounce) can cherry pie filling
• 1/3 cup sliced blanched almond
• chocolate curls

1. Preheat oven to 325 degrees.
2. Line a 12 count muffin tin with cupcake liners.
3. Place 1 round of cookie dough in each lined cup.
4. Bake for 10 minutes.
5. Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.
6. Pour 3 T.
7. cream cheese mixture over each cookie in a cup.
8. Bake for an additional 15 minutes or until set.
9. Cool completely on a wire rack.
10. Top with cherry pie filling and sprinkle with blanched almonds.
11. Chill in the fridge for 1 hour.
12. Garnish with chocolate curls.

chocolate chip cookie, cream cheese, condensed milk, egg, almond, cherry pie filling, blanched almond, chocolate curls

Taken from www.food.com/recipe/cherry-almond-cheesecake-cookie-cups-66686 (may not work)