Preheat oven to 325. Paper-line 24 muffin tin cups. Cut each square of dough in half. Place one half of dough in each muffin cup.
Bake for 10-12 min. or until cookie has spread to edge of cup.
Beat cream cheese, sweetened condensed milk, eggs and vanilla in medium bowl until smooth. Spoon about 3 Tablespoons cream cheese mixture over each cookie in cup.
Bake an additional 15-18 min. or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.
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