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 Eagle Brand sweetened condensed milk (NOT evaporated)
3 eggs
1/4 c. ReaLemon lemon juice from concentrate
1 (8 oz.) container sour cream

Preheat oven to 300 degrees. Combine butter, crumbs and sugar; press firmly on bottom of 9" springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and ReaLemon; mix well. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool. Chill. Remove side of pan. Spread sour cream on cheesecake.

New York Style Cheesecake: Omit ReaLemon and sour cream. Preheat oven to 350 degrees. Beat 4 (8 oz.) packages cream cheese until fluffy. Gradually add sweetened condensed milk; beat until smooth. Add 1/3 cup unsifted flour, 4 eggs and 1 tablespoons vanilla extract; mix well. Pour into prepared pan. Bake 1 hour or until lightly browned. Cool. Chill. Garnish.