1/3 c. butter, melted
1 1/4 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz.) cream cheese
1 can Eagle brand milk
3 eggs
1/4 c. lemon juice
1 (8 oz.) container sour cream

Preheat oven to 300 degrees. Press crumb mix into springform pan and bake 10 minutes.

In large mixing bowl beat cheese until fluffy. Add Eagle Brand milk and beat until smooth. Add eggs and lemon juice; mix well. Pour into pan. Bake 50-55 minutes until cake springs back when touched. Cool to room temperature. Spread sour cream on cake. Refrigerate several hours.