CRUST:

1 1/2 c. rolled graham cracker crumbs
1/2 c. sugar
1/2 stick butter (more if need more moisture)

FILLING:

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

TOPPING:

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

CRUST: Mix graham cracker crumbs, sugar and butter and press into pie pan.

FILLING: Beat eggs into cream cheese, add sugar, vanilla and lemon juice. Pour into graham cracker crust. Bake at 350 degrees for 15 to 20 minutes.

TOPPING: Mix sour cream, sugar and vanilla. Bake 10 more minutes. Refrigerate 3 to 4 hours before serving.