1/3 c. butter, melted
1 1/4 c. graham cracker crumbs
1/4 c. sugar
4 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
4 eggs
1/3 c. unsifted flour
1 tbsp. vanilla extract
1/2 tsp. grated lemon rind

Preheat oven to 300 degrees. Combine butter, crumbs and sugar; 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, flour, vanilla and rind; mix well. Pour into prepared pan. Bake 1 hour or until lightly browned. Cool. Chill thoroughly. Garnish as desired. Refrigerate leftovers. Makes 1 (9-inch) cheesecake.