1 1/2 c  Graham cracker crumbs
    1/4 c  Sugar
    1/4 c  Butter or margarine; melted
     16 oz Cream cheese
      1 cn Sweetened condensed milk; 14
      3    Eggs
    1/4 c  Bottled lemon juice
      8 oz Sour cream; at room temperat
           -----golden lemon sauce-----
    1/3 c  Sugar
    1/4 c  Bottled lemon juice
      2 ts Cornstarch
      1    Egg yolk
      1    Salt
      1 tb Butter
    1/2 c  Water
           -----yellow food coloring, o
  Preheat oven to 300 degrees. Combine crumbs, sugar and margarine; press
  equal portions onto bottoms of 24 lightly greased * or paper-lined muffin
  cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in
  sweetened condensed milk until smooth. Add eggs and bottled lemon juice:
  mix well. Spoon equal amounts of mixture into each prepared cup. Bake 20
  minutes, or until set. Spread tops with sour cream. Bake 5 minutes longer.
  Cool. Chill. Serve with Golden Lemon Sauce. Refrigerate leftovers. SAUCE:
  In small saucepan, combine sugar, cornstarch and dash of salt. Add water,
  lemon juice and egg yolk; mix well. Over medium heat, cook and stir until
  thickened. Remove from heat; stir in butter and yellow food coloring, if
  desired. Cool. Chill. (Makes about 1 cup.) NOTE: * If greased muffin cups
  are used, cool baked cheesecakes in pan. Freeze 15 minutes; remove with
  narrow spatula.
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