1/3 cup butter, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
3 eggs
1/4 cup ReaLemon juice from concentrate
1 (8 oz.) container sour cream
Peach Melba Topping

Preheat oven to 300°F.

Combine butter, crumbs and sugar; press firmly on bottom of 9-inch springform pan.

In a 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 for 50 to 55 minutes or until cake springs back when lightly touched. Cool. Refrigerate. Remove side of pan. Spread sour cream over cheesecake.

Serve with Peach Melba Topping.

TOPPING:

2/3 cup syrup from 1 (10 oz.) pkg.frozen (thawed) red raspberries
1/4 cup red currant jelly
1 tbsp. cornstarch
1 (16 oz.) can peach slices (in syrup)

Reserve syrup drained from thawed frozen red raspberries. In a small saucepan, combine reserved syrup, red currant jelly and cornstarch. Cook and stir until slightly thickened and glossy. Cool. Stir in raspberries.

Drain 1 can of peach slices. Arrange on cake. Top with sauce.