1 individual pkg. graham crackers
1/4 c. sugar
1/4 c. softened butter

FILLING:

2 (8 oz.) pkg. cream cheese, softened
2 eggs
3/4 c. sugar
2 tsp. vanilla
1 tsp. lemon juice
1/2 tsp. grated lemon peel

CHEESECAKE TOPPING:

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

Pie Crust: Finely roll graham crackers. Pour crumbs into a bowl. Add sugar and butter. Blend well with pastry blender. Pour crumbs mixture into 9 inch pie plate. Press firmly. Bake in moderate 375 degrees for 8 minutes. Remove and cool.

Filling: Heat oven to 350 degrees. Beat cream cheese slightly. Add eggs, sugar, vanilla, lemon peel. Beat until light and fluffy. Pour into crust. Bake 20 to 25 minutes or until firm.

Cheesecake Topping: Blend sour cream, sugar and vanilla. Carefully spread over cheesecake pie. Cook 5 minutes. Cool. Refrigerate several hours or overnight. Serve plain or with fresh fruit.