Creamy Lemon Cheesecake

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine (melted)
2 (8 oz) packages cream cheese (softened)
1 (14 oz) can sweetened condensed milk
3 eggs
1/4 cup lemon juice

Preheat oven to 300 degrees.  Combine crumbs, sugar and butter' press firmly
in bottom of 8-inch square baking pan.
In Large mixing bowl, beat cheese until fluffy.  Gradually beat in sweetened
condensed milk until smooth.  Add eggs and lemon juice; mix well.  Pour into
prepared pan.  Bake 50 to 55 minutes or until center is set.  Cool.  Chill.
Service with warm lemon sauce.

Lemon Sauce Recipe

1/3 cup sugar
1 Tbsp cornstarch
Dash of salt
1/2 cup water
1/4 cup lemon juice
1 egg yolk
1 Tbsp butter
Yellow food coloring (if desired)

In heavy saucepan, combine sugar, cornstarch and salt.  Add water,
lemon juice and egg yolk; mix well.  Over medium heat, cook and stir
until thickened and bubbly.   Remove from heat; add butter and yellow
food coloring.  Stir until well blended.  Cool slightly.