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

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

In large mixer bowl beat cheese until fluffy. Beat in Eagle Brand, 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.

PEACH MELBA TOPPING: Reserve 2/3 cup syrup drained from 1 (40 oz.) package thawed frozen red raspberries. In small saucepan combine reserved syrup, 1/4 cup currant jelly and 1 tablespoon cornstarch. Cook and stir until slightly thickened and glossy. Cool. Stir in raspberries. Drain 1(16 oz.) can peach slices and top cake with peach slices and sauce.