1/4 c. butter, melted
1 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
3 eggs
1/4 tsp. salt
1/4 c. lemon juice from concentrate
1 (8 oz.) container sour cream

Preheat oven to 300 degrees. Combine butter, crumbs and sugar, pat firmly on bottom of buttered 9-inch springform pan.

In large mixer bowl, beat cheese until fluffy. Beat in condensed milk, eggs and salt until smooth. Stir in lemon juice. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature; chill. Spread sour cream on cheesecake. Garnish as desired. Strawberries or blueberries make a good topping.