Microwave Cheesecake

Crust:
1/4 c. butter or margarine
1 c. graham cracker crumbs
2 Tbsp. sugar

Filling:
2 pkg. (8 oz. each) cream cheese
2/3 c. sugar
1/4 tsp. salt
1/3 c. milk
2 Tbsp. lemon juice
4 eggs

Microwave butter in 9-inch round baking dish 45 to 60 seconds or until melted. Stir in crumbs and 2 tablespoons sugar. Press firmly in bottom of dish. Microwave at High 1-1/2 minutes, rotating after 1 minute.  Place cream cheese in bowl. Microwave at 50% (Medium) 1 minute or until softened. Add sugar, salt and milk; beat well. Blend in juice and eggs. Microwave at High 4 to 7 minutes or until very hot, stirring well every 2 minutes. Pour over crust. Microwave at 50% (Medium) 7 to 15 minutes or until almost set in center; rotate 1/4 turn every 3 minutes. Mixture firms up as it chills. Cool, then refrigerate at least 8 hours or overnight. Serve as is or with a topping. Serves 8 to 10.
Cheesecake Toppings: Sour cream. Cool cheesecake 20 to 30 minutes, then spread with 1-cup dairy sour cream.
Glaze: Combine 1/3-cup apricot, raspberry or other preserves and 1 tablespoon lemon juice. Drizzle over cheesecake before chilling.
Cherry: Before chilling, spread 1 cup cherry pie filling over cheesecake.

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