5 tbsp. butter
1 1/3 c. graham cracker crumbs
2 tbsp. sugar

FILLING:

1 (8 oz.) pkg. cream cheese
2 eggs
1/2 c. sugar
Juice of 1 med. lemon
1 tbsp. grated lemon peel
3/4 c. sour cream

Crust: Microwave butter in glass pie plate (10 inches) 1 minute on high. Add crumbs and sugar; mix. Reserve 1 tablespoon for garnish. Press mixture evenly in pie plate. Cook 1 1/2 minutes on high.

Filling: Soften unwrapped cream cheese in medium microwave safe bowl for 45 seconds on high. Beat with whisk; add eggs; beat. Mix in remaining ingredients. Reduce power to 50%; microwave filling 4-5 minutes. Stir halfway through. Pour into crust; spread evenly. Sprinkle on remaining crumbs. Cook at 50% power 9-12 minutes, uncovered. Chill at least 1 hour.