1/4 c. butter, melted
1 c. graham cracker crumbs
1/4 c. sugar
1 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
3 eggs
1/4 tsp. salt
1/4 c. ReaLemon juice (fresh or reconstituted)
1 (8 oz.) container sour cream

Preheat oven to 300 degrees. Combine butter, crumbs and sugar. Pat firmly on bottom of buttered 9 inch spring form pan. In large mixing bowl, beat cheese until fluffy; beat in Eagle Brand, eggs and salt until smooth. Stir in lemon juice. Pour into prepared pan. Bake 50 to 55 minutes or until cake springs back when lightly touched. Cool to room temperature. Chill. Spread sour cream on cheesecake. Garnish as desired. Refrigerate leftovers.