Lemony Cheesecake Squares(Makes 12 To 15 Servings.)

• 2 c. vanilla wafer crumbs
• 1/4 c. sugar
• 1/2 c. margarine or butter, melted
• 3 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
• 3 eggs
• 1/2 c. ReaLemon lemon juice from concentrate
• 3/4 c. strawberry preserves

1. Preheat oven to 375u0b0.
2. Combine crumbs, sugar and margarine; press firmly on bottom of 13 x 9-inch baking pan.
3. Bake 8 minutes. Cool.
4. Reduce oven temperature to 300u0b0.
5. In large mixer bowl, beat cheese until fluffy.
6. Gradually beat in Eagle Brand until smooth.
7. Add eggs and ReaLemon brand; mix well.
8. Spread preserves evenly over prepared crust.
9. Pour cheese mixture over preserves. Bake 45 to 50 minutes or until center is set.
10. Cool.
11. Chill thoroughly.
12. Garnish as desired.
13. Refrigerate leftovers.

vanilla wafer crumbs, sugar, margarine, cream cheese, condensed milk, eggs, lemon juice from concentrate, strawberry preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345205 (may not work)