Shelly's Recipe

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CHERRY-ALMOND CHEESECAKE COOKIE CUPS

12 slices refrigerated chocolate chip cookie dough, 1/4 inch
1 (8 oz) pkgcream cheese , at room temp
1/2 cup sweetened condensed milk
1 large egg
1 tsp almond extract
1 (21 oz) can cherry pie filling
1/3 cup sliced blanched almonds
chocolate curls

Preheat oven to 325. Line a 12 count muffin tin with cupcake liners. Place 1 round of cookie dough in each lined cup. Bake for 10 inutes.

Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth. Pour 3 T. cream cheese mixture over each cookie in a cup. Bake for an additional 15 minutes or until set. Cool completely on a wire rack. Top with cherry pie filling and sprinkle with blanched almonds. Chill in the fridge for 1 hour. Garnish with chocolate curls.