PIE SHELL:

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

Preheat oven to 300 degrees. In saucepan melt butter. Stir in crumbs and sugar. Pat on bottom of buttered 9 inch springform pan.

2 (8 oz.) pkg. cream cheese
1 (14 oz.) can Eagle Brand milk
3 eggs
1/4 tsp. salt
1/4 c. real lemon juice
1 (8 oz.) sour cream

In large mixing bowl beat cheese until fluffy. Beat in Eagle Brand milk, eggs and salt until smooth. Stir in real lemon. Pour into prepared pan. Bake 50-55 minutes or until cake springs back when touched about 1 inch from center. Turn oven off. Return to oven for 1 hour. Chill. Spread sour cream on top. Garnish if desired.