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.) can sweetened condensed milk
3 eggs
1/4 c. lemon juice
1 (8 oz.) container sour cream

Combine butter, crumbs and sugar; press firmly on bottom of 9 inch spring pan. In large mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour in prepared pan.

Bake 50-55 minutes or until cake springs back when lightly touched. Turn off oven. To minimize cracking leave cheese cake in oven for 1 hour. Cool to room temperature. Chill. Remove side of pan, spread sour cream on cheese cake, garnish as desired with toppings.