1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter, melted
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
3 eggs
1/4 c. ReaLemon lemon juice from concentrate
1 (8 oz.) container Borden sour cream, at room temperature
Raspberry Topping (optional)

Preheat oven to 300 degrees. Combine crumbs, sugar, and butter; press firmly on bottom of 9 inch springform pan. In a large mixer bowl beat cheese until fluffy. Gradually beat in sweetened milk until smooth. Add eggs and ReaLemon brand; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Serve with Raspberry Topping if desired. Refrigerate leftovers.

RASPBERRY TOPPING:

In a small saucepan, combine 2/3 cup syrup drained from 1 (10 ounce) package thawed frozen red raspberries, 1/4 cup red currant jelly or red raspberry jam and 1 tablespoon cornstarch. Cook and stir until slightly thickened and clear. Cool. Stir in raspberries.