For one 9-inch pie you will need:

CRUST:

2/3 c. graham cracker crumbs (about 14 sq.)
1/4 c. butter
1/2 c. slivered almonds, broken
1/4 c. sugar

FILLING:

8 oz. cream cheese, softened
1/4 c. sugar
2 eggs
1 c. cherries

TOPPING:

1 pt. sour cream
5 tbsp. sugar
1/2 tsp. almond extract
Slivered almonds, for garnish, optional
Maraschino cherries, for garnish, optional

Melt butter at HIGH power for 45 to 60 seconds.

Mix crust ingredients and press onto bottom and sides of microsafe pie pan.

Microwave crust for 2 minutes at HIGH power, rotating after 1 minute.

Soften cream cheese by placing on a plate and heating at HIGH power 30 to 45 seconds.

Beat cream cheese and sugar until fluffy. Mix in eggs until creamy and smooth. Stir in cherries.

Pour filling into crust. Bake at MEDIUM HIGH power (roast) for 6 to 8 minutes. Rotate after 4 minutes. Let cool 10 minutes.

Mix topping ingredients, except almonds. Spoon over pie. Bake at MEDIUM HIGH power (roast) for 2 to 3 minutes. Top with almonds, is used.

Cool pie 8 hours or overnight before serving.

HOW TO SAVE TIME: To save time, make the crust in the food processor. Break graham crackers into pieces and place into processor bowl. Use chopping blade on high speed to grind into crumbs. Be careful not to over-grind or you will have graham cracker powder. Pour melted butter, almonds and sugar into bowl with crumbs. Mix for a few seconds. Pour into pie pan.