---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 24 Servings
   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.