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

FILLING:

2 pkg. (8 oz. each) cream cheese
2/3 c. sugar
1/4 tsp. salt
1/3 c. milk
2 tbsp. lemon juice
4 eggs
1 c. cherry pie filling

Microwave butter in 9 inch round baking dish 45-60 seconds, or until melted. Stir in crumbs and 2 tablespoons sugar. Press firmly in bottom of dish. Microwave at high 1 1/2 minutes, rotating after 1 minute.

Place cream cheese in bowl. Microwave at 50 percent (medium) 1 minute, or until softened. Add sugar, salt and milk; beat well. Blend in juice and eggs.

Microwave at high 4-7 minutes, or until very hot, stirring well every 2 minutes. Pour over crust. Microwave at 50 percent (medium) 7-15 minutes, or until almost set in the center; rotate 1/4 turn every 3 minutes. Mixture firms up as it chills. Let cool, spread cherry filling over cheesecake. Refrigerate at least 8 hours or overnight. Or serve with one of the toppings, below. Makes 8 servings.

Sour Cream: Cool cheesecake 20-30 minutes, then spread 1 cup dairy sour cream.

Fresh Fruit: After chilled, top cheesecake with 1 to 2 fresh strawberries, raspberries, blueberries or sliced peaches.

Glaze: Combine 1/3 cup apricot, raspberry, or other preserves and 1 tablespoon lemon juice. Drizzle over cheesecake before chilling.