1/4 c. butter
1 c. graham cracker crumbs
1/4 c. sugar
4 (8 oz.) cream cheese (Philadelphia)
1/2 c. flour
4 eggs
1 (14 oz.) Eagle Brand cond. milk
1 tbsp. vanilla
1 tsp. grated lemon rind

Preheat oven to 300 degrees. Melt butter. Stir in crumbs and sugar. Pat firmly on bottom of buttered 9-inch springform pan. In large bowl, heat cheese until fluffy. Beat in flour and eggs; mix well. Add Eagle Brand milk, vanilla and lemon rind. Pour into pan over crumbs. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature. Garnish as desired. Refrigerate leftovers.