Creamy Baked Cheesecake

• 1 1/4 c. graham cracker crumbs
• 1/4 c. sugar
• 1/3 c. margarine or butter, melted
• 2 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
• 3 eggs
• 1/4 c. ReaLemon lemon juice from concentrate
• 1 (8 oz.) container Borden sour cream (at room temperature)

1. Preheat oven to 300u0b0.
2. Combine crumbs, sugar and margarine. Press firmly on bottom of 9-inch spring-form pan.
3. In large mixer bowl, beat cheese until fluffy.
4. Gradually beat in sweetened condensed milk until smooth.
5. Add eggs and Realemon brand; mix well.
6. Pour into prepared pan.
7. Bake 50 minutes or until center is set, top with sour cream.
8. Bake 5 minutes longer.
9. Cool.
10. Chill. Serve with raspberry topping, if desired.
11. Refrigerate leftovers.

graham cracker crumbs, sugar, margarine, cream cheese, condensed milk, eggs, lemon juice from concentrate, container borden sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766048 (may not work)