(Note: in Ecuador these are hard to find.We use 1 cup crushed vanilla cookies & 1 cup Apanadura "Chabela" [found in the bread section])1/2 cup melted butter or margarine
1/4 cup of white sugar if you're using graham cracker crumbs. If you're using crushed cookies no sugar required.
Melt butter in microwave dish big enough to hold cheesecake. Add graham cracker crumbs (or substitute), mix and then press firmly into the bottom & sides of the container.
2 pkgs cream cheese, softened
1/3 cup sugar
1-1/2 tsp vanilla extract
The juice from 1 lemon and the zest (rind) from one lemon (Note: you can peel the rind with a knife if you're using a blender; otherwise grate).
Beat all ingredients together (except Jam) until smooth. (Shelley throws it all into a blender and gives it a whirl but she's made it on the boat by hand blending as well.) Pour into crust.
Cook on high power 1 minute on, 1 minute off, for a total of 7 minutes on. Depending on your microwave, check after 6 minutes on. The one minute off thing isn't crucial. Shelley cleans up & putters and then pushes the button on again. She has to keep count on a piece of paper though; she can't seem to remember by herself.
The cake should be a little bit jiggly in the middle when you take it out.
Push Graham Cracker crumbs from side over filling. Wait 10 minutes. Cover top of cheesecake with strawberry jam.
Cover tightly and chill at least 12 hours.