Gael had these at the Star Tribune Taste section's Christmas buffet, 12/8/99. Al Sicherman, a very nice and funny man who's written for Taste for years, was testing them for his column. Nestle created the recipe to promote their new ready-to-bake bar dough. They are beautiful and tasty.
12 pieces Nestle Tollhouse Refrigerated Chocolate-Chip Bar Dough
8 ounces cream cheese -- softened
1/2 cup sweetened condensed milk
1 teaspoon vanilla
2 cups cherry pie filling (21 ounce can)
12 green cherries (optional)
Preheat oven to 325° F. Paper-line 12 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, egg 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 with pie filling. For decoration, put one green maraschino cherry on top of each cookie cup in middle of pie filling. Remove muffin papers to make eating easier. Refrigerate for 1 hour.