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

Preheat oven to 300 degrees. In saucepan, melt butter; stir in crumbs and sugar. Pat firmly into bottom of buttered 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Beat in Eagle Brand, eggs, and salt until smooth. Stir in lemon juice. Pour into prepared pan. Bake 50-55 minutes. Turn off and spread sour cream on cheesecake. To minimize cracking, return cake to oven for 1 hour. Chill. Remove from side of pan.