3 tbsp. butter
2/3 c. finely crushed graham crackers
1 tbsp. sugar
2 (3 oz.) pkg. cream cheese
1 beaten egg
1/3 c. sugar
1/3 c. dairy sour cream
1 tsp. finely shredded orange peel
3 tbsp. orange juice
1/4 tsp. vanilla
1/4 c. orange marmalade

For crust, in a 7 inch pie plate, cook butter, uncovered, on 100% power (high) for 45-60 seconds or until melted. Add crushed graham crackers and 1 tablespoon sugar. Stir until all is moistened. Press mixture firmly against bottom and sides of pie plate. Cook, uncovered, on high for 1 to 1 1/2 minutes or until set, giving pie plate a half turn after 30 seconds. Set aside.

In a microwave safe mixing bowl, cook cream cheese, uncovered, on 50% powder (medium) for 1 to 1 1/2 minutes or until softened. Stir in beaten egg, 1/3 cup sugar, and sour cream until mixture is smooth. Add orange peel, orange juice, and vanilla. Mix well. Pour cream cheese mixture into crust. Cook, uncovered, on medium for 8-10 minutes or until a knife inserted 1 inch from edge comes out clean, giving pie plate quarter turn every 2 minutes. (Center will be slightly set but not firm.) Cool slightly.

Meanwhile, in a small microwave safe bowl or custard cup cook orange marmalade on 100% power (high) for 30-60 seconds or until warm. Spoon over top of cheesecake. Cool. Refrigerate at least 3 hours or until set. Makes 6 servings.