PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one half of dough in each muffin cup.
BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Set aside.
PLACE peppermint candies in heavy-duty plastic bag. Then place bag between towel layers. Crush candies using rolling pin or other heavy object to about 1/4-inch in size. You should have a little over 1/2 cup. While holding strainer over batter, pour crushed candy into strainer. Shake to release all small candy pieces into batter; stir. Reserve larger candy pieces.
SPOON about 3 tablespoons cream cheese mixture over each cookie in cup. Top each with 1/2 measuring teaspoon of reserved candy pieces.
BAKE for additional 15 to 18 minutes or until set. Remove from oven to wire rack. While still warm, top cheesecakes with additional 1/2 measuring teaspoon of candy pieces. Cool completely. Refrigerate for 1 hour.