1 Keebler graham cracker crust (6 oz.)
1 pkg. of Philadelphia cream cheese (8 oz.)
1/3 c. (FRESHLY) squeezed lemon juice
1 can of Eagle Brand condensed milk (14 oz.)
1 tsp. vanilla extract

Cream softened cream cheese. Beat in the milk, vanilla extract and the fresh lemon juice (remove the seeds) until the batter is smooth; pour the batter into the graham cracker crust. Cover and chill in the refrigerator for at least 4 hours. Yield: 1 cheesecake

May be topped with strawberries, cherries or drizzled with chocolate but delicious plain!