oven to 325° F. 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, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup. BAKE
for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.