Creamy Baked Cheesecake

Ingredients

 * 1 1/4 	cup  	graham cracker crumbs
 * 1/4 	cup 	Sugar
 * 1/3 	cup 	margarine or butter, melted
 * 2 	x 	(8 oz) pkgs cream cheese, softened
 * 1 	x 	14 oz can Eagle Brand sweetened condensed milk
 * 3 	x 	eggs
 * 1/4 	cup 	ReaLemon lemon juice fr Concentrate
 * 8 	oz 	sour cream, at room temperature
 * raspberry Sauce - optional

Directions
Preheat oven to 300 F.  Combine crumbs, Sugar and margarine; press firmly on bottom of 9-inch springform pan. With mixer, beat cream cheese in large bowl until fluffy.  Gradually beat in Eagle Brand until smooth.  Add eggs and ReaLemon; 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 1 hour.  Chill at least 4 hours. Serve with raspberry Sauce if desired.  Store leftovers covered in refrigerator.

raspberry Sauce
In small saucepan, combine 2/3 cup syrup drained from 1 (10-oz.) package thawed frozen red raspberries, 1/4 cup red currant jelly or red raspberry jam and 1 tbsp. cornstarch.  Cook and stir until slightly thickened and clear.  Cool.  Stir in raspberries.
 * Makes about 1 1/3 cups