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1
Heat oven to 350°F. Line 24 regular-size muffin cups with foil baking cups. Break 8 granola bars into pieces; place in gallon-size resealable food-storage plastic bag or in food processor; seal bag and crush with rolling pin or meat mallet or process until fine crumbs form.
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2
In medium bowl, mix crumbs and melted butter until well combined. Place scant tablespoon crumb mixture in each foil-lined muffin cup; press in bottom of cup to form crust.
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3
In large bowl, beat cream cheese and sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs until well combined. Cut or break remaining 4 granola bars, into 1/2-inch pieces; stir into cream cheese mixture. Spoon scant 1/4 cup mixture over crust in each cup.
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4
Bake at 350°F. for 20 to 25 minutes or until set. Cool in pans on wire rack 15 minutes. Top each cheesecake with 1 tablespoon apple pie filling. Refrigerate until chilled, about 1 hour.
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5
To serve, remove cheesecakes from muffin pans. Store in refrigerator.
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