Cookie Crust Cheesecake

Hi everybody! Today, I was at Marsha's and we decided to make a recipe she got from here.
It turned out pretty good and was soooooo easy. The only things we changed were cooking it a little bit longer (unfortunately, this made the cookie crust a little too overdone) and not putting the advised amount of cheesecake batter on the crust because there wasn't enough for 3 tablespoons in each cup.



Start by preheating the oven to 325 degrees F. Paper-line 12 muffin cups. Then, place a Heaping teaspoon of NESTLE TOLL HOUSE refrigerated Chocolate Chip cookie dough (this would probably be even better with home-made - we used generic brand)...

into each of the paper muffin cups

and bake in the oven for about10 to 12 minutes, or until
the dough has spread to the edges.

While it is baking, mix together 1 8oz. package of cream cheese,
1/2 cup sweetened condensed milk, 1 large egg, and 1 teaspoon vanilla extract
in a medium bowl until smooth.

Take the cookies out of the oven when they are done and
spoon about TWO tablespoons of the mixture onto the little crusts.

Place the pan back into the oven and bake for another15 to 18 minutes or until set.
Next, (I think this is the hardest part) cool completely in the fridge for 1 hour.
Top with some cherry pie filling (or don't, if you prefer).

TA DA!!!!!!!!!!!!!!!!
They look delicious and they tasted even better.

I personally thought they tasted better without the pie filling, as
I am not the world's largest fan of cherry with chocolate chip cookies.

Now, here's the full recipe:
Ingredients:

• 12 pieces Nestle Toll House Refrigerated Chocolate Chip Cookie Dough
• 1 (8 oz.) package cream cheese
• 1/2 cup Sweetened Condensed Milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 can cherry pie filling

Directions:

1. Preheat oven to 325 degrees F. Paper-line 12 muffin cups.
2. Place one heaping teaspoon of cookie dough in each muffin cup.
3. Bake for 10 to 12 minutes or until cookie has spread to the edge of the cup.
4. Beat cream cheese, sweetened condensed milk, egg, and vanilla extract in a medium bowl until smooth. Pour about 2 tablespoons of the mixture over each baked cookie.
5. Bake for another 15 to 18 minutes (ours took 20-25 mins.) or until set. Cool completely in pan or on a wire rack. Top with pie filling and refrigerate for 1 hour.

Enjoy!!!