1 (9-inch) graham cracker crust
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
2 eggs
1/4 tsp. vanilla
1 tbsp. lemon juice or 1/4 tsp. lemon extract
dash of salt

Preheat oven to 325°F. In bowl, combine cheese, sugar, lemon juice and salt. Mix until well blended; add eggs, one at a time, mixing well after each addition. Place crust on baking sheet; pour in filling.

Bake for 25 to 30 minutes or until inserted knife comes out clean.

Topping:

1 c. sour cream
1/4 tsp. vanilla
2 tbsp. sugar

Combine. Carefully spread over pie; continue baking 10 minutes. Cool. Chill 3 hours. Top with fresh fruit or canned filling.

To keep pie fresh after it has been prepared, place the inverted plastic lid from the crust over the pie and crimp foil edges down to hold in place.