1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
2 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
3 eggs
1/4 c. ReaLemon lemon juice from concentrate
1 (8 oz.) container sour cream
1 (21 oz.) can Comstock lite cherry filling or topping, chilled

Heat oven to 300 degrees. Combine crumbs, sugar and butter; press into 9-inch springform pan in large mixer bowl, beat cheese until fluffy; beat in sweetened condensed milk until smooth. Beat in eggs and ReaLemon brand. Pour into prepared pan.

Bake 50 minutes or until center is set; top with sour cream. Bake 5 minutes. Cool. chill. Top with filling. Refrigerate leftovers. Makes one 9-inch cheesecake.