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

Preheat oven to 325 degrees. Combine butter, crumbs and sugar. Pat firmly on the bottom and somewhat on the sides of a buttered 9 inch springform pan. In a large mixer bowl beat cream cheese until fluffy. Beat in Eagle brand milk, eggs and salt until smooth. Stir in lemon juice. Pour into prepared pan. Bake 50-55 minutes, or until cake springs back when lightly touched. Turn off oven and leave cake inside with oven door ajar for about 30 minutes. Remove and cool to room temperature. Chill overnight before serving.