Two-Bite Chocolate-Cherry Cheesecakes

• 24 mini chocolate chip cookies
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup sugar
• 1 tsp. vanilla
• 2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted, cooled
• 1 egg
• 3/4 cup cherry pie filling

1. Heat oven to 350 degrees F.
2. Place 1 cookie, flat side down, in each of 24 paper-lined mini muffin pan cups.
3. Beat cream cheese, sugar and vanilla with mixer until blended.
4. Add chocolate; mix well.
5. Add egg; beat on low speed just until blended.
6. Spoon over cookies.
7. Bake 13 to 15 min.
8. or until centers are almost set.
9. Cool 1 hour before removing from pan.
10. Refrigerate 2 hours.
11. Top with pie filling just before serving.

chocolate chip cookies, philadelphia cream cheese, sugar, vanilla, chocolate, egg, cherry pie filling

Taken from www.kraftrecipes.com/recipes/two-bite-chocolate-cherry-cheesecakes-157667.aspx (may not work)