1/3 c. butter, melted
1 1/2 c. graham cracker crumbs
2 (8 oz.) pkgs. cream cheese softened
1 (14 oz.) can sweetened condensed milk
3 eggs
1/4 c. lemon juice
1 (8 oz.) sour cream
Peach melba topping (optional)

Preheat oven to 300 degrees. Combine butter crumbs and sugar. 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 lemon juice. Mix well. Pour into prepared pans. Bake 50 to 55 minutes or until set. Cool. Chill thoroughly. Spread sour cream on top. Serve with topping of your choice.

Yield one 9 inch cheesecake.