3 tbsp. butter
1 tbsp. sugar
1/3 c. dairy sour cream
3 tbsp. orange juice
1/4 tsp. vanilla
2/3 c. finely crushed graham crackers
1 tsp. finely shredded orange peel
1/4 c. orange marmalade.

For crust, in a 7" pie plate microwave butter until melted. Add crushed graham crackers and 1 tablespoon sugar. Stir until moistened. Press mixture firmly against bottom and sides of plate. Cook, uncovered, on high for 1 to 1 1/2 minutes or until set, turning pie plate after 30 seconds. Set aside.

In a microwave safe mixing bowl cook cream cheese, uncovered, on 50% power 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 onto crust. Cook, uncovered on medium power for 8 to 10 minutes giving pie plate a quarter turn every 2 minutes. Cool slightly.

In a small microwave safe bowl or custard cup cook orange marmalade on 100% power for 30 to 60 seconds or until warm. Spoon over top of cheesecake. Cool, refrigerate at least 3 hours.