Microwave Cheesecake

• 1/3 cup butter or 1/3 cup margarine
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 3 eggs
• 1/4 cup lemon juice
• 1 (8 ounce) container sour cream, at room temperature

1. In a 10" microwave-safe pie plate, melt butter (loosely covered) on 100% power (HIGH) for 1 minute.
2. Add the crumbs and sugar, and mix well.
3. Press crumb mixture on bottom of plate.
4. Cook on 100% power (HIGH) for 1-1/2 minutes, rotating dish once.
5. In a large microwave-safe bowl, beat cream cheese, then gradually beat in condensed milk until smooth.
6. Add eggs and lemon juice, and mix well.
7. Cook at 70% power (MEDIUM-HIGH) for 6 to 8 minutes, or until hot, stirring every 2 minutes.
8. Pour into prepared crust, and cook on 50% power (MEDIUM) for 6 to 8 minutes, or until center is set, rotating the pie plate once.
9. Top with sour cream.
10. Cool, and chill for 3 hours.
11. Serve as is, or optionally, top with fruit.
12. Store cheesecake covered in refrigerator.

butter, graham cracker crumbs, sugar, cream cheese, condensed milk, eggs, lemon juice, sour cream

Taken from www.food.com/recipe/microwave-cheesecake-111684 (may not work)