1/3 c. butter, melted
1 1/4 c. graham cracker crumbs
1/4 cup sugar
2 (8 oz.) pkg. cream cheese, softened
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
3 eggs
8 oz. sour cream
1/4 c. fresh lemon juice

Preheat oven to 300°F. Combine butter, graham crumbs and sugar. Pat firmly into the bottom of a buttered 9 inch springform pan.

In a large mixer bowl, beat softened cream cheese until fluffy and light (to soften, allow to sit at room temperature 20-30 minutes). Beat in milk, eggs and lemon juice. Pour mixture into pan and bake for 50-55 minutes. Serve with raspberry topping below, if desired, or top with a can or pineapple or cherry pie filling spread evenly on top when cooled. Chill before serving.

RASPBERRY TOPPING:

Reserve 2/3 cup syrup drained from 10 ounce package thawed frozen red raspberries. In a 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.