Cheesecake Cookie Dough Cups

1 pkg. Chocolate Chip Cookie Bar Dough (you can use peanut butter, or what every your favorite cookie is)
2 pkgs cream cheese. (8 oz. each) (let sit out to get to room temperature)
1 can (14 oz.) Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling (use the pie filling of your choice, different flavors, give a nice variety)

325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.
Mix the sweetened condensed milk, cream cheese, vanilla and eggs on low until smooth.
Cut your cookie dough into 24 slices and put one in the bottom of each cup cake lined muffin tin.

Bake the cookies at 325 degrees for 10- 12 minutes until the cookie dough spreads over the bottom of the paper.
Put around 3 Tbsp. the cream cheese mixture over the cookie in each cup.

Put back in the oven and back for 15 to 18 minutes more. Take pan out of oven and let sit until cooled. Top with 1 teaspoon of your pie filling. Refrigerate until about 1/2 hour before serving.