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

Preheat oven to 300 degrees. Combine butter, crumbs, and sugar; press firmly on bottom of 9 inch pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add eggs and lemon; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until set. Top with sour cream. Bake 5 minutes longer. Garnish with favorite fruit topping. Refrigerate.

SUGGESTION: Raspberry Topping - Reserve 2/3 cup syrup drained from 1 (10 ounce) package thawed frozen red raspberries. in small saucepan, combine reserved syrup, 1/4 cup red raspberry jam and 1 tablespoon cornstarch. Cook and stir until slightly thickened and clear cool. Stir in raspberry.