2 (8 oz.) cream cheese, room temperature (can use light cream cheese)
3 eggs
2/3 c. sugar
1 tsp. lemon juice
1 c. yogurt
3 tbsp. sugar
1 tsp. vanilla

Beat cream cheese, eggs, 2/3 cup sugar and lemon juice. Beat until smooth. Pour into greased pie plate. Bake at 350 degrees 20 to 25 minutes. Cool on rack for 20 minutes exactly. Beat yogurt, 3 tablespoons sugar and vanilla; pour on top. Bake 10 to 12 minutes at 350 degrees. Cool at room temperature, then refrigerate and cool completely. Make one day ahead. Serves 6 to 8.