1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
2 pkgs. (8 oz. ea.) cream cheese, softened
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk (Not evap. milk)
3 eggs
1/4 c. ReaLemon Lemon Juice from Concentrate
1 container (8 oz.) Borden Sour Cream, at room temperature

Preheat oven to 300 degrees. Combine crumbs, sugar and butter; press firmly on bottom of 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and ReaLemon brand; 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:

2/3 c. syrup drained from 1 (10 oz.) pkg. thawed frozen red raspberries.
1/4 c. red currant jelly or red raspberry jam
1 tbsp. cornstarch.

In saucepan, cook and stir syrup, jelly and cornstarch until slightly thickened. Cool. Add raspberries.