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

Preheat oven to 300 degrees. Combine butter, crumbs and sugar; pat firmly on bottom of a 9-inch springform pan. In a large mixing bowl or food processor, beat cream cheese until fluffy. Gradually add sweetened condensed milk; beat until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.

Bake 55 to 60 minutes or until cake springs back when lightly touched. Turn oven off. To minimize cracking, leave cheesecake in oven 1 hour. Cool to room temperature. Chill. Remove side of pan. Spoon raspberry sauce over top. Garnish as desired. Refrigerate leftovers.

RASPBERRY SAUCE:

1 (12 oz.) pkg. frozen raspberries
1 1/2 tbsp. cornstarch
1/2 c. water
1/3 c. sugar
1/2 tsp. vanilla

In a small saucepan stir together cornstarch and sugar. Add water and 1 cup of the frozen raspberries. (Set remaining berries aside.) Cook over medium-high heat, stirring constantly until mixture begins to boil. Cook mixture for an additional minute, then remove form heat. Stir in vanilla. Let stand until cooled. Stir in remaining berries and chill for at least 1 hour. Spread sauce over cheesecake before serving. Any remaining sauce can be served on the side.