8 oz. cream cheese, softened
1 tbsp. lemon juice
1 tsp. vanilla, divided
2 eggs
1/2 c. sugar plus 2 additional tablespoons of sugar
1 prepared graham cracker crust
1 c. sour cream

Combine cream cheese, lemon juice and 1/2 teaspoon of vanilla; beat until creamy. Add the eggs one at a time with 1/2 cup of sugar. Continue beating until smooth. Place filling in prepared pie crust.

Bake at 325°F for 25 to 30 minutes until firm.

Mix sour cream, 2 tablespoons of sugar and vanilla. Smooth over baked filling and bake an additional 10 minutes. Refrigerate for 3 to 4 hours before serving.