1 ¼ cups graham cracker crumbs
¼ cup sugar
1/3 cup (2/3 stick) butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 oz. can Eagle Brand Sweetened Condensed Milk) Not evaporated
3 eggs
¼ cup lemon juice
1 (8 ounce) container sour cream, room temperature
Raspberry Topping

1. Preheat oven to 300 F. Combine crumbs, sugar and butter; press firmly on bottom of ungreased 9 inch springform pan.

2. In large bowl, beat cream cheese until fluffy.

3. Gradually beat in Eagle Brand until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.

4. Bake 50 to 55 minutes or until set.

5. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool. Chill. Prepare Raspberry Topping and serve with cheesecake.

Makes 1 (9-inch) Happy Valentine’s Day cheesecake

Raspberry Topping Recipe

1 (10 ounce) package thawed frozen red raspberries in syrup
¼ cup red currant jelly or raspberry jam
1 tablespoon corn starch
1. Drain 2/3 cup syrup from raspberries.

2. In small saucepan over medium heat, combine syrup, jelly and cornstarch. Cook and stir until slightly thickened and clear. Cool. Stir in raspberries.

Happy Valentine's Day
Yum Yum!