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

Preheat oven to 300°F. Combine butter, crumbs and sugar; pat firmly on bottom of buttered 9-inch springform pan.

In large mixer bowl, beat cream cheese until fluffy. Beat in condensed milk, eggs, and salt until smooth. Stir in lemon juice, pour into prepared pan. Bake at 300°F for 50 to 55 minutes or until cake springs back when lightly touched. Cool at room temperature. Chill and spread sour cream on cheesecake.