A single recipe fills a pie crust; a double recipe fills a 9×13 rectangular pan.
8 oz package of cream cheese, softened
1 can sweetened condensed milk
1/3 C lemon juice
1/2 C sour cream
Graham cracker crust or oreo cookie crust
In medium bowl, beat the cream cheese until fluffy. Fold in the sweetened condensed milk. Stir in the lemon juice and sour cream and blend well. Place in refrigerator for 20 minutes. Remove and fill pie crust. Refrigerate for another two hours before serving.