CRUST:

15 graham crackers
1/4 c. butter, melted

Crush crackers and add butter. Combine well. Set aside 1/4 cup of the crumbs in a custard cup. Pat remaining crumbs into a 9 inch pie pan.

FILLING:

4 (3 oz.) pkgs. cream cheese
2 eggs
3/4 c. sugar
2 tsp. lemon juice
1 tsp. vanilla

Combine all ingredients and mix until smooth and light. Pour into graham cracker crust. Bake 15-20 minutes at 350 degrees. Bake custard cup of crumbs at same time. Remove and cool for 10 minutes.

TOPPING:

1 c. sour cream
3 1/2 tbsp. sugar
1 tsp. vanilla

Blend ingredients. Spread over cooled pie. Then, return to 350 degree oven for 10 minutes. Put cooled crumbs in a covered jar. Cool pie. Refrigerate at least 5 hours. Sprinkle crumbs on top just before serving.