Step 1

Preheat the oven to 300 degrees Fahrenheit.

Step 2

Make the crust: stir the graham cracker crumbs, sugar, and butter until the mixture is sand-like. Press the crust mixture firmly onto the bottom of a 9-inch springform pan.

Step 3

Make the cheesecake filling: in a large bowl, beat the cream cheese with an electric mixer over medium speed until it's smooth and fluffy, about 1 to 2 minutes. Gradually beat in the sweetened condensed milk until combined.

Step 4

Beat in the eggs, one by one, followed by the lemon juice. Pour the batter into prepared pan.

Step 5

Bake it for 50 to 55 minutes, or until the center is set but still a little wobbly. Remove it from the oven and pour the sour cream on top. Bake it for 5 more minutes.

Step 6

Let the cheesecake cool for 1 hour at room temperature before refrigerating. Chill it for at least 4 hours. Serve it with cherry pie filling, if using.

Step 7

Increase the cream cheese to 4 (8-ounce packages)

Step 8

Increase the eggs to 4.

Step 9

Add 2 tablespoons of flour after beating in the eggs.

Step 10

Omit the sour cream.

Step 11

Bake for 1 hour and 10 minutes or until the center is set.