Ingredients:
3 tablespoons butter or 3 tablespoons margarine
2/3 cup finely crushed graham crackers
1 tablespoon sugar
6 ounces cream cheese
1 eggs, beaten
1/3 cup sugar
1/3 cup sour cream
1 teaspoon orange rind, finely shredded
3 tablespoons orange juice
1/4 teaspoon vanilla
1/4 cup orange marmalade
Directions:
For crust, in a 7 inch glass pie plate cook butter or margarine, uncovered, on 100% power for 45-60 seconds or till melted.
Add crushed graham crackers and 1 tablespoon sugar.
Stir till 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 till set, giving pie plate a half-turn 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 till 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 till a knife inserted 1 inch from the edge come out clean, giving pie plate a quarter turn every 2 minutes.
(Center will be slightly set but not firm).
Cool slightly.
Meanwhile, in a small microwave-safe bowl, cook orange marmalade on 100% power for 30-60 seconds or till warm.
Spoon over the top of the cheesecake.
Cool.
Refrigerate at least 3 hours or till set.
Servings: 8
Time preparation: 10 min.
Time total: 25 min.