1/3 c. butter, melted
1 1/4 c. graham cracker crumbs
1/4 c. sugar

Combine butter, graham cracker crumbs, and sugar; press firmly on bottom of 9 inch springform pan. You may use prepared large graham cracker crust from store if desired.

CHEESECAKE
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 eggs
1/4 c. lemon juice
1/4 c. raspberries, substitute other ingredients as desired

Beat cream cheese in container until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and fruit; mix well. Pour into prepared pan. I have used a blender to prepare the above with excellent results. Bake 50 to 55 minutes or until set.

Optional Topping: If desired, top with 1 (8 oz.) container of sour cream and bake 5 minutes longer. Cool and chill. Garnish with raspberry topping.

Raspberry Topping: Combine 2/3 cup syrup drained from 1 (10 oz.) package thawed frozen red raspberries, 1/4 cup red raspberry jam and 1 tablespoon cornstarch. Cook in small saucepan and stir until slightly thickened and clear. Cool and stir in raspberries.

Suggestions: before pouring cheesecake batter into pan, put whole raspberries on bottom of prepared pan and cover with cheesecake batter.