Step 1

In a small bowl melt the butter in the microwave. Pour butter over graham cracker crumbs and mix until all the crumbs are coated and you've reached a sand like texture.

Step 2

To form the crust press the graham cracker and butter mixture into the bottom of a microwave safe cake mold. Refrigerate while making the filling.

Step 3

To make the filling whip the cream cheese and sugar in a large bowl with a hand mixer. Once light and fluffy add in the vanilla and the cream then mix to combine.

Step 4

Lastly, add the eggs one at a time allowing to fulling incorporate between each addition.

Step 5

Pour cheesecake filling over refrigerated crust. Tap on the counter to insure the top is even.

Step 6

Put in the microwave for and cook in 2 minute intervals. After 4 minutes my cheesecake had some bubbles on the stop and still a bit of a jiggle in the middle. (This cooking time is based on my microwave which is 1200WATTS so check your microwave wattage as your cook time may vary)

Step 7

Remove from the microwave and allow to cool fully before removing from the microwave safe tin. slice and enjoy!