1 Crust 1/2 c Sugar
1 c Graham Cracker Crumbs 1/8 ts Salt
1/4 c Butter, Melted 1 ts Vanilla
1 Filling 1/8 ts Almond Flavor
2 Eggs, Well Beaten 1 1/2 c Sour Cream
8 oz Cream Cheese, Softened 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