Total Calories: 351
Place cream cheese in a 4-cup microwavable measuring cup or bowl. Microwave, uncovered, at 50% power (350 watts) for 1 to 2 minutes or until softened.
Beat cream cheese with a whisk until smooth. Stir in sour cream, sugar and egg until smooth and blended. Stir in lemon juice and vanilla. Microwave, uncovered, at 50% power for 5 to 6 minutes or until very warm and the consistency of pudding, scraping sides and stirring well every 2 minutes. Pour into pie shell.
Microwave, uncovered, at 50% power for 5 to 6 minutes or until center is almost set (do not let edges boil), rotating dish one-fourth turn every 2 minutes. Cool on a wire rack for 10 minutes. Refrigerate, uncovered, at least 3 hours or until set.
To serve, garnish with whipped cream, strawberries and mint leaves.
Amaretto Cheesecake Pie: Prepare as above but use 2 tablespoons amaretto liqueur in place of the lemon juice and use 1/8 teaspoon almond extract in place of the vanilla. Garnish with whipped cream and toasted almonds.
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