Melt the butter in a small microwaveable ramekin. Tilt the ramekin to coat the sides.
2. Step
Crush the graham crackers into fine crumbs, then add to the ramekin with the butter and mix well. With a spoon, press the crust evenly against the bottom of the dish.
3. Step
In a small bowl, combine the cream cheese, sugar, and vanilla, stirring until there are no lumps.
4. Step
Spread the filling on top of the graham cracker crust.
5. Step
Microwave for at least 4 minutes, 45 seconds at a time, at half power. Make sure the cheesecake does not bubble over the sides of the ramekin.
6. Step
Chill in the freezer for at least 30 minutes, until completely cool to the touch.
7. Step
With a knife, loosen the edges of the cheesecake, then invert onto a plate, or eat straight from the dish.
