1/3 c. butter, melted
1 1/4 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
3 eggs
1/4 c. lemon juice
1 (8 oz.) container sour cream

Makes one 9 inch cheesecake. 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 and ReaLemon; mix well. Pour into prepared pan. Bake 50-55 minutes or until set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Garnish with Raspberry Topping. Refrigerate leftovers.

Raspberry Topping: Reserve 2/3 cup syrup drained from 1 (10 ounce) package thawed frozen red raspberries. In small saucepan, combine reserved syrup, 1/4 cup red raspberry jam and 1 tablespoon cornstarch. Cook and stir until slightly thickened and clear. Cool. Stir in raspberries. (Makes 1 1/2 cups.)