Recipes

Place butter in an 8- or 9-inch round microproof cake dish. Microwave at HIGH (100%) for 30 to 45 seconds, or until melted. Add sugar and crumbs. Stir and mash with a fork until well mixed. Lightly press on bottom and about halfway up side of dish. Microwave at HIGH for 1 to 1-1/2 minutes, rotating 1/2 turn every 30 seconds, until hot. Let stand while making cheesecake filling.

Cake:Place unwrapped cream cheese in a 2-quart micro-proof bowl or casserole. Microwave at MEDIUM (50%) for 3 to 5 minutes, or until softened. Add sugar, flour, liqueur, eggs and vanilla extract. Beat with electric mixer at high speed until well blended. Cover with plastic wrap. Microwave at MEDIUM-HIGH (70%) for 10 to 12 minutes, or until hot and thick enough to mound from spoon, whisking vigorously every 4 minutes to break up soft cooked area. (Mixture will melt to a shiny liquid, then thicken.) Pour into prepared crust. For a soft, custard-like consistency, place cheesecake in refrigerator. Chill at least 3 hours. For a firm cheesecake-like consistency, continue microwaving at MEDIUM (50%) for 10 to 13 minutes, until all areas are set and firm and top looks dry.

Serve with chocolate sauce, if desired.