2 1/2 tablespoons powdered sugar
2 1/2 tablespoons low fat cream cheese
2 tablespoons light sour cream
1 tablespoon lemon juice
a small handful fresh or frozen raspberries or blueberries
1/2 egg, well beaten
1 cookie, crushed.
In a bowl, mix cream cheese, sour cream, egg, powdered sugar and whisk well until very smooth. Add lemon juice and raspberries.
Spoon into cup or mug and place on a plate in the microwave. Microwave for 1 minute on medium. Once done, check for done-ness (under-cooked is fine). Microwave for 45 seconds on medium again. Jiggle it gently, the center should be slightly wobbly.
Bash the cookie in the ziplock bag with a hard object. Sprinkle crumbs on top of cheesecake.
Place cooled cheesecake in fridge for a couple hours to set.
when cool, eat.