graham cracker crumbs
cream cheese, room temperature
grated lemon peel
grated orange peel
Combine graham cracker crumbs, melted butter, cinnamon and sugar in a heat-resistant, non-metallic, 8 1/2-inch round cake pan.
Press cracker crumb mixture onto bottom and sides of pan.
Heat uncovered, in microwave oven 2 minutes.
Allow to stand and cool.
Cream cream cheese until smooth in a large, heat-resistant, non-metallic bowl.
Add remaining ingredients and beat until smooth.
Heat, uncovered, in microwave oven 4 minutes, stirring every minute.
Pour into crust and heat an additional 6 minutes or until custard is puffed around edges and still slightly soft in center.
Chill at least 5 hours before serving.
Arrange pecan halves on top of pie before serving.