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Creamy Baked Cheesecake
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| 1-1/4 c | graham cracker crumbs |
| 1/4 c | sugar |
| 1/3 c | butter, melted |
| 2-8oz pkgs | cream cheese, softened |
| 1-14oz can | eagle brand sweetened condensed milk |
| 3 lg | eggs |
| 1/4 c | lemon juice |
| 1-8oz container sour cream @ room temp | |
| 1-21oz can | cherry pie filling |
Heat oven to 300F
Combine cracker crumbs, sugar & butter in small bowl; press firmly into bottom of in greased 9-inch springform pan.
Beat cr cheese in lg bowl until fluffy. Gradually beat in sw cond milk until smooth. Add eggs & lemon juice; mix well. Pour into prepared pan.
Bake 50-55 min or until center is set. Remove from oven; top with sour cream & bake an additional 5 min. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling if desired.
NY style cheesecake: omit sour cream. Increase cr cheese to 4-8oz pkgs & eggs to 4. Add 2 T flour after eggs. Proceed as above. Bake 1 hour 10 min or until center is set. Cool. Chill. Serve as above.
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