8 inch graham cracker pie crust
8 oz. cream cheese, softened
1/3 c. sugar
1 c. (1/2 pt.) sour cream
2 tsp. vanilla
Juice from 1/2 lemon (sets filling)
1 (8 oz.) container frozen whipped topping, thawed
Optional: garnish with fresh or canned fruit

Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, 2-4 hours.