1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. 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

Preheat oven to 300 degrees. Combine crumbs, sugar and butter; press firmly on bottom of 9-inch spring form 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. Serve with raspberry topping. Refrigerate leftovers.