1/3 c. butter, melted
1 1/4 c. graham cracker crumbs
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) Eagle Brand sweetened condensed milk
3 eggs
1/4 c. real lemon juice from concentrate
1 (8 oz.) container sour cream

Preheat oven to 300°F.

Combine butter, crumbs and sugar. Pat firmly on bottom of 9 inch spring form pan.

In large mixing bowl beat cheese until fluffy. Add Eagle brand 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 and remove side of pan, spread sour cream over cheese cake. Garnish as desired. Keep refrigerated. Makes one 9 inch cheese cake.