PREHEAT oven to 300 F.
COMBINE crumbs, sugar and butter; PRESS firmly onto bottom of nine-inch springform pan.
In large mixer bowl, BEAT cheese until fluffy; gradually BEAT in sweetened condensed milk until smooth; ADD eggs and lemon juice; MIX well.
POUR into prepared pan; BAKE until center is set, about 50 minutes.
TOP with sour cream; BAKE five minutes longer; COOL; CHILL.
DRAIN 2/3 cup syrup from raspberries.
In a small saucepan, combine syrup, jam and cornstarch; COOK and STIR until slightly thickened and clear.
COOL; STIR in raspberries.
Top cheesecake with raspberry topping just before serving.
May use either fresh squeezed (preferred) or ReaLemon-type stuff. May substitute red currant jelly for raspberry jam. Store cheesecake and topping in refrigerator.
Per Serving (excluding unknown items): 2157 Calories; 83g Fat (34.0% calories from fat); 51g Protein; 312g Carbohydrate; trace Dietary Fiber; 357mg Cholesterol; 1047mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 16 1/2 Fat; 19 1/2 Other Carbohydrates.