|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sugar||1 1⁄2 Tablespoon|
|Fine graham cracker crumbs/Vanilla wafers||1 Cup (16 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Sugar||3⁄4 Cup (12 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
Microwave butter at HIGH 1 minute to melt in an 8-inch round glass cake pan.
Stir in 1 1/2 tablespoons sugar, crumbs, and nutmeg.
Press mixture evenly on bottom and sides of dish.
Microwave at HIGH 2 minutes.
Cool slightly and chill.
Beat cream cheese until fluffy.
Add 3/4 cup sugar, eggs, lemon juice, and vanilla.
Pour into chilled crust.
Microwave at MEDIUM 20 to 25 minutes.
Rotate dish 1/4 turn at 5 to 6 minute intervals.
Center will be slightly soft, but will firm when chilled.