Preheat the oven to 350 degrees and grease two muffin pans with nonstick cooking spray.
Open the sugar cookie dough package and squeeze two cookie dough pieces together to form one larger disk.
Place the disk in one cup of the muffin pan. Continue until all the cups are filled (you should have 24 in total).
Bake in the preheated oven for 12 to 15 minutes or until the edges of the cookie cups are just beginning to brown.
Allow the cookie cups to cool completely in the pan. After a few minutes of cooling, the cookies should deflate and form a cup shape. If they don’t, press the back of a tablespoon into each cookie to create a cup.
When the cookies are cool, transfer them to a wire cooling rack.
Prepare the cheesecake filling by beating tougher the cream cheese, sour cream, powdered sugar, and vanilla until smooth.
Fold in the frozen whipped topping until mixed completely.
Transfer the cheesecake mixture to a large piping bag and pipe it into each cookie cup OR gently spoon the mixture into each cup.
Store the cookie cups in the refrigerator for at least an hour to set, then top with cherry pie filling before serving.