1 1/4 cups plain or cinnamon graham cracker crumbs
1/4 c. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
Dash salt
2 eggs

Combine crumbs and butter; press into buttered 8-inch pie plate, building up the sides. To make filling, beat cream cheese until fluffy. Gradually blend in 1/2 cup sugar, lemon juice, vanilla, and salt. Add eggs, one at a time, beating well after each addition.

Pour filling into crumb crust. Bake in slow oven (325°F) for 25-30 minutes or until set.

TOPPING:

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

Combine sour cream, 2 tablespoons sugar, and vanilla; spoon over top of pie. Bake 10 minutes longer; cool. Chill several hours. Garnish each wedge with a plump strawberry.