5-Minute Microwave Cheesecake

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.
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.
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.
Lastly, add the eggs one at a time allowing to fulling incorporate between each addition.
Pour cheesecake filling over refrigerated crust. Tap on the counter to insure the top is even.

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