Chocolate Cherry Cheesecake Cups

• 17 oz. roll Slice 'N Bake refrigerator sugar cookies or chocolate chip cookies
• 1 c. sugar
• 1/4 c. flour
• 1/2 c. margarine, softened
• 1 tsp. vanilla
• 2 (8 oz.) pkg. cream cheese, softened
• 2 eggs
• 1 (21 oz.) can cherry pie filling

1. Heat oven to 375u0b0.
2. Line 24 muffin cups with paper baking cups.
3. Slice well chilled cookie dough into 24 slices. Place slices in bottom of muffin cups.
4. In a large bowl, combine sugar, flour, margarine, vanilla, cream cheese and eggs; beat 1 minute.
5. Top cookie slices with cream cheese mixture, filling cups 2/3 full.
6. Bake at 375u0b0 for 35 to 45 minutes; tops should be light golden brown.
7. Natural indentation will form at center. Cool completely to serve; top with pie filling.
8. Refrigerate leftovers.

roll slice, sugar, flour, margarine, vanilla, cream cheese, eggs, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=32 (may not work)