Step 1

Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.

Step 2

Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.

Step 3

In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.

Step 4

Spread the filling on top of the graham cracker crust.

Step 5

Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.

Step 6

Chill in the freezer for at least 30 minutes, until completely cool to the touch.

Step 7

With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.

Step 8

Top with a few raspberries.

Step 9

Enjoy!