Pistachio-Cherry Cheesecake Recipe

In a 9-inch round, microwave-safe baking dish or microwave-safe, nine-inch spring-form pan, microwave butter or margarine at High(100%) for 1 1/4 to 1 1/2 minutes or until melted. Stir in wafer crumbs. Mix well. Press mixture firmly against bottom of dish using a piece of wax paper. Microwave on High for 1 1/2 to 2 minutes, or until set, rotating dish once. Set aside. In small microwave-safe mixing bowl, microwave baking or chocolate bar at medium (50%) 4 to 5 minutes or until bar melts and can be stirred smooth, stirring after the first 2 minutes and then every minute. Set aside. In microwave-safe, two-quart measure, microwave cream cheese at medium for 2 1/4 to 4 minutes or until softened. Blend in melted baking bar. Add sugar, egg whites, flour and vanilla. Beat at medium speed of electric mixer until well blended. Microwave on high for 2 minutes or until mixture starts to set, beating with whisk every minute. Stir in pistachios and cherries. Pour filling over prepared crust. Microwave at medium for 7 to 10 minutes or until cheesecake is set in center, rotating dish twice. (Filling becomes firm as it cools.) Place on counter 20 minutes' standing time and cool one hour on rack. Then refrigerate at least eight hours or overnight. Cover with plastic wrap while refrigerating. Garnish with whole candied cherries, if desired"