CRUST:

1 1/4 c. graham cracker crumbs
3 tbsp. sugar
1/3 c. melted butter

FILLING:

3 (8 oz.) pkg. Philadelphia cream cheese, at room temperature
5 eggs
1 tbsp. vanilla
1 1/2 tbsp. fresh lemon juice
1 1/4 c. sugar

TOPPING:

2 lb. (32 oz.) sour cream
1 c. sugar
2 tsp. vanilla

Mix crust ingredients and press into 9X13 inch pan. Mix filling until creamy. This often takes a long time. Pour filling into crust and cook at 325 degrees about 30 minutes. Edges are slightly brown. Cool at least an hour. Mix topping together. Pour topping on slowly or goes in the center. Bake at 400 degrees for 7 minutes. Chill at least 4 hours. Do not cover or it will become watery on the top.