Ingredients (serves for 6):

• 1 8-ounce package cream cheese
• 1 3-ounce package cream cheese
• 1 cup sour cream
• 2/3 cup sugar
• 1 egg beaten
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 1 baked Crumb Crust Pie Shell
• whipped cream
• strawberry
• mint leaves (optional)

Place cream cheese in a 4-cup microwavable measuring cup or bowl.
Microwave,uncovered, at 50% power (350 watts) for 1 to 2 minutes or until softened.

Beat cream cheese with a whisk until smooth. Stir in sour cream, sugar and
egg until smooth and blended. Stir in lemon juice and vanilla. Microwave,
uncovered, at 50% power for 5 to 6 minutes or until very warm and the
consistency of pudding, scraping sides and stirring well every 2 minutes.
Pour into pie shell.

Microwave, uncovered, at 50% power for 5 to 6 minutes or until center is
almost set (do not let edges boil), rotating dish one-fourth turn every 2
minutes. Cool on a wire rack for 10 minutes. Refrigerate, uncovered, at
least 3 hours or until set.

To serve, garnish with whipped cream, strawberries and mint leaves.

Amaretto Cheesecake Pie: Prepare as above but use 2 tablespoons amaretto
liqueur in place of the lemon juice and use 1/8 teaspoon almond extract in
place of the vanilla. Garnish with whipped cream and toasted almonds.

Cooking Time: 11 to 14 minutes Power: 50% (350 watts).