Preheat your oven to 350°F (175°C).

Line muffin tins with paper liners for 18 cheesecakes.

Place one chocolate cookie in the bottom of each paper cup, using it as the crust.

In a mixing bowl, beat the softened cream cheese, granulated sugar, eggs, and vanilla extract until the mixture becomes light and fluffy.

Gently fold in half of the can of Lucky Leaf Premium Cherry Fruit Filling into the cream cheese mixture.

Fill each muffin liner with the cream cheese mixture, filling them to about 3/4 full.

Bake the mini cheesecakes in the preheated oven for 20-25 minutes or until they are set.

Allow the cheesecakes to cool.

Once the cheesecakes are cooled, top each one with a spoonful of the remaining cherry filling from the can.

Refrigerate the mini cherry cheesecakes for a few hours or until set.

Enjoy your Mini Cherry Cheesecakes with a delightful cherry topping!