1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. corn oil butter, melted
2 (8 oz.) pkg. 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

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 lemon juice; mix well. Pour into prepared pan. Bake 50 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Serve with Raspberry Topping, if desired.

RASPBERRY TOPPING:

In small saucepan, combine 2/3 cup syrup drained from 1 (10 oz.) 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. Makes about 1 1/3 cups.