1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
2 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk, not evaporated milk
3 eggs
1/3 c. Realemon lemon juice frozen concentrate
1 (8 oz.) container Bordens sour cream, room temperature

Preheat oven to 300 degrees. Combine crumbs, sugar, and butter; press firmly on bottom of 9 inch springform pan. In large mixing bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add 3 eggs and lemon juice; mix well. Pour into prepared pan. Bake 50 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool; chill. Serve with raspberry topping if desired. Refrigerate leftovers.

RASPBERRY TOPPING:

1 (10 oz.) pkg. thawed frozen raspberries
1/4 c. red currant jelly or red raspberry jam
1 tbsp. cornstarch

In saucepan cook and stir 2/3 cup syrup drained from raspberries, jelly or jam, and cornstarch; cook until slightly thickened. Cool then add raspberries.