1 Crust
1 c Graham Cracker Crumbs
1/4 c Butter, Melted
1 Filling
2 Eggs, Well Beaten
8 oz Cream Cheese, Softened
1/2 c Sugar
1/8 ts Salt
1 ts Vanilla
1/8 ts Almond Flavor
1 1/2 c Sour Cream
1 Cinnamon, Garnish
CRUST: Mix crumbs and butter. Press on side and bottom of 9″ pie plate.
Cook on high for 1-1/2 to 2 minutes. FILLING: In mixing bowl, combine eggs
with cream cheese, sugar, salt, vanilla and almond flavoring. Beat until
smooth. Stir in sour cream. Micro-cook on low power for 10 minutes,
stirring every 2 minutes. Pour into baked crumb crust. Micro-cook
cheesecake on low for 3 minutes. Rotate the dish 1/4 turn and continue to
cook for 1-3 minutes or until the center is set. Chill for several hours in
refrigerator before serving. Serve plain, sprinkled with cinnamon or top
with fruit or prepared pie filling of choice.
Yields
6 Servings