Crust:

1/3 cup margarine or butter, melted
1 ¼ cups graham cracker crumbs
¼ cup sugar

Filling:

4 (8 ounce) packages cream cheese
2 Tablespoons flour
1(14 ounce) can sweetened condensed milk (Eagle Brand)
4 eggs
¼ cup lemon juice concentrate
Small amount of zest from a real lemon

Topping:

1 cup sour cream
2 Tablespoons white sugar
1 teaspoon vanilla

Directions:
Preheat oven to 350*.  Combine butter, crumbs and sugar; pat firmly onto bottom of springform pan.  (We put ours in the oven for about 8 minutes – but the recipe didn’t say to do that.)
Beat cream cheese until fluffy.  Beat in 2 tablespoons flour, then 4 eggs – one at a time.  Gradually add sweetened milk; beat until smooth.  Add the lemon juice and zest and mix well.  Pour into crust and bake 1 hour or until golden brown.  Cool to room temperature, spoon on topping, then refrigerate. (We added a tiny heart made from lemon peeling – cut 2 small strips, trim rough edges, then bend in the shape of a heart as garnish.  Sprinkles of any variety are also good!)
**This is a great cheesecake for beginners – it’s usually always perfect!