GRAHAM CRACKER CRUST:

1 c. packaged graham cracker crumbs
1/4 c. butter or reg. butter, melted

PUMPKIN-CHEESE FILLING:

4 pkgs. (3 oz. size) soft cream cheese
3/4 c. sugar
1 1/2 tbsp. flour
3/4 tsp. grated lemon peel
3/4 tsp. grated orange peel
1/4 tsp. vanilla extract
2 eggs
2 egg yolks
1 c. canned or cooked pumpkin

SOUR CREAM TOPPING:

1 1/2 c. dairy sour cream
2 tbsp. sugar
1/2 tsp. vanilla extract

1. Make Graham Cracker Crust: In medium bowl, with fork, lightly toss crumbs with butter, to mix well. With back of metal spoon, press to bottom and sides (not rim) of 9 inch pie plate. Refrigerate.

2. Preheat oven to 350 F.

3. Make Pumpkin-Cheese Filling: In large bowl of electric mixer, combine cheese, 3/4 cup sugar, flour, peels, 1/4 teaspoon vanilla, eggs, egg yolks, and pumpkin; beat at medium speed until smooth.

4. Turn into crust. Bake 35 to 40 minutes, or until center of pie seems firm when pie is gently shaken.

5. Meanwhile, make Sour Cream Topping: In small bowl, combine sour cream with sugar and vanilla; mix well.

6. Spread topping evenly over pie. Bake 10 minutes longer.

7. Let pie cool completely on wire rack - about 1 hour.

8. Refrigerate, overnight. Makes 8 servings.