1. CRUST: Combine melted butter, graham cracker crumbs and 2/3 cup of sugar. Press firmly in bottom of 9-inch pie plate. Microwave on high for 1 1/2 minutes, rotating after 1 minute.
  2. FILLING: In a microwavable bowl, combine cream cheese, remaining sugar, salt, milk, juice and eggs; mix well. Microwave for 4 to 7 minutes, or until very hot, stirring mixture every 2 minutes. Pour over crust. Microwave for 10 to 15 minutes, or until almost set in center. Mixture will set as it cools. Refrigerate at least 8 hours or overnight. Top cheesecake with 1 to 2 cups fresh fruit before serving.