1 1/2 pkg. (8 oz.) cream cheese
2 eggs, beaten
1 tsp. lemon juice
3/4 c. sugar
2 tsp. vanilla
1 c. crushed pineapple
1 (9-10") graham cracker pie crust

TOPPING:

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

Drain pineapple. Combine all ingredients except pineapple. Beat until smooth. Blend in pineapple. Pour into pie shell and bake at 350 degrees for 25-30 minutes. Remove and cool 5 minutes. Spread topping evenly and bake 10 minutes more. Refrigerate 5 hours to set or overnight.