1/4 cup sugar
1/4 cup butter
3 pkg (8-oz each) cream cheese, softened
1 can (14-oz) Eagle Brand milk
3 eggs
2 tsp vanilla extract
1 can fruit pie filling (your choice)
Combine crumbs, sugar, and butter; press approximately 1 tablespoon of mixture in bottom of each lined muffin cup.
Beat cream cheese until fluffy; gradually add the milk, eggs, and vanilla until blended. Spoon over the crust in the muffin cups.
Bake at 300 degrees for 20 minutes. Remove from oven and allow to cool.
Top the cheesecakes with the pie filling and chill until serving time.
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