2 pkg. (16.5 oz) refrigerated chocolate chip cookie bar dough
4 (8 oz) packages cream cheese, softened
2 cup sugar
2 teaspoon vanilla extract
Preheat oven to 325F.
Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup. Bake for 10 to 12 minutes or until cookie has spread to edge of cup.
Beat cream cheese at medium speed of an electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
Spoon cream cheese mixture over cookies, filling cups full. Bake at 350 degrees for 20 minutes. Leave in muffin pan; cover and chill overnight.
To serve, top with pie filling of your choice. Yield: 12 servings
**Provided by Angela Jensen**