1/3 c. butter, melted
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese, softened
1/4 c. "Real Lemon" lemon juice
1 1/4 c. graham crackers crumbs
14 oz. can Eagle Brand milk
3 eggs
8 oz. container sour cream

Preheat oven to 300 degrees. Combine crumbs, sugar, and butter and press firmly in bottom of a 9-inch spring-form pan. In large bowl beat cream cheese until fluffy. Gradually beat milk in and beat until smooth. Add eggs and lemon juice, and mix well. Pour in pan. Bake for 50 to 55 minutes or until set. Top with sour cream and bake for 5 minutes longer. Cool and then you can garnish with your topping. Refrigerate leftovers.