1/4 c. butter
1 c. graham cracker crumbs
2 tbsp. sugar

Melt butter (about 45 seconds on high) and stir in the graham cracker crumbs. Mix well and press evenly into pie dish for microwave use. Put in oven on high about 1 1/2 minutes.

FILLING:

2 (8 oz. each) pkgs. cream cheese
2/3 c. sugar
1/4 tsp. salt (optional)
1/3 c. milk
4 eggs
2 tbsp. lemon juice

Put cream cheese in medium size mixing bowl. Microwave on medium about one minute until soft. Add sugar and milk and salt (optional). Beat at medium speed in mixer until blended. Beat in eggs and lemon juice. Microwave on high 4 to 7 minutes until very hot. Pour into the prepared crust. Return cheese cake into microwave oven on medium (about 50%) for 7 to 15 minutes until almost set in center. Turn as necessary.

TOPPING:

1 c. sour cream
1 c. cherry pie filling or use fresh strawberries, blueberries, raspberries, etc.

Let set to cool and refrigerate at least 8 hours before serving with topping of your choice. Serves 6 to 8 - can serve 10.