CRUST:

1/3 c. butter, melted
1 1/4 c. graham cracker crumbs
1/4 c. sugar

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
14 oz. can sweetened condensed milk
3 eggs
1/4 c. lemon juice
12 oz. can cherry filling

Preheat oven to 300 degrees. Combine butter, crumbs, sugar; pat firmly on bottom of 9 inch springform pan. In large bowl, beat cheese until fluffy. Add condensed milk, beat until smooth. Add eggs and lemon juice. Mix well. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature. Chill. Remove from pan and garnish with cherry filling on top. Refrigerate leftovers. Makes one 9 inch cheesecake.