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
1 (8 oz.) container Borden sour cream, room temperature
1 (21 oz.) can cherry pie filling, chilled (optional)

Preheat oven to 300 degrees. Combine crumbs, sugar and butter; press firmly on bottom of 9 inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed 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. Top with pie filling. Refrigerate leftovers. Makes one 9 inch cheesecake.