3/4 cup butter or margarine
1 cup packed brown sugar
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raspberry jam

Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 30-45 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well.

Pat half of the mixture into a greased 8-in. square microwave-safe dish. Microwave, uncovered, at 70% power for 5-6 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.)

Spread with jam. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 4-5 minutes or until set, rotating a half turn after 2 minutes. Serve warm with vanilla ice cream.

Yield: 9-12 servings.

BERRY CHEESECAKE

1/4 c. butter or margarine
1 c. graham cracker crumbs
2 tbsp. sugar

FILLING:
2 pkg. (8 oz. each) cream cheese
2/3 c. sugar
1/4 tsp. salt
1/3 c. milk
2 tbsp. lemon juice
4 eggs
1 c. cherry pie filling

Microwave butter in 9 inch round baking dish 45-60 seconds, or until melted. Stir in crumbs and 2 tablespoons sugar. Press firmly in bottom of dish. Microwave at high 1 1/2 minutes, rotating after 1 minute. Place cream cheese in bowl. Microwave at 50 percent (medium) 1 minute, or until softened. Add sugar, salt and milk; beat well. Blend in juice and eggs. Microwave at high 4-7 minutes, or until very hot, stirring well every 2 minutes. Pour over crust.

Microwave at 50 percent (medium) 7-15 minutes, or until almost set in the center; rotate 1/4 turn every 3 minutes. Mixture firms up as it chills. Let cool, spread cherry filling over cheesecake. Refrigerate at least 8 hours or overnight. Or serve with one of the toppings, below.

Makes 8 servings.

Sour Cream: Cool cheesecake 20-30 minutes, then spread 1 cup dairy sour cream.

Fresh Fruit: After chilled, top cheesecake with 1 to 2 fresh strawberries, raspberries, blueberries or sliced peaches.

Glaze:Combine 1/3 cup apricot, raspberry, or other preserves and 1 tablespoon lemon juice.

Drizzle over cheesecake before chilling.

CHEESECAKE

Prepared graham cracker crust
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can of sweetened condensed milk (not evaporated milk)
1/4 c. lemon juice from concentrate
3 eggs
1 (8 oz.) container of sour cream at room temperature

Any type of fruit topping if desired

In 2 quart glass bowl or dish measure, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs then lemon juice, mix well. Cook on medium high in microwave for 6 to 8 minutes, or until hot, stirring every 2 minutes. Pour into prepared crust. Cook on 50% power (medium) 6 to 8 minutes more until center is set. Cool. Chill.

1 (8 oz.) pkg. cream cheese
1 cup canned pumpkin
¾ cup packed brown sugar
3 eggs
1½ tbsps. all purpose flour
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. vanilla
Graham cracker crust

Place cream cheese in medium bowl. Microwave at 50% until softened (1-2 minutes). Add remaining  ingredients. Beat at medium speed of electric mixer until smooth and well blended.

Microwave at 70% until hot and thickened (6-8 minutes); stirring every 2 minutes. Pour into graham cracker crust. Microwave at 50% until filling is firm to the touch (10-15 minutes). Center may appear soft set. Garnish with pecan halves, if desired. Refrigerate until set.