CRUST:

20 squares graham crackers, rolled to fine crumbs
1 tbsp. sugar
1 cube melted butter

Combine all ingredients, press into 9 inch pie pan. Bake 5 minutes at 350 degrees.

FILLING:

2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 eggs, beaten
1 tsp. vanilla

Soften cream cheese in large mixer bowl. Mix until creamy. Add sugar; mix well. Add beaten eggs; mix well. Add vanilla; mix well. Spread in partially-baked graham crust. Bake 18 minutes at 350 degrees. Remove from oven, reset oven to 450 degrees.

TOPPING:

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

Stir ingredients together. Spread on hot pie. Return to 450 degrees oven for 4 minutes. Remove pie from oven, place directly in freezer. To serve, partially thaw 10 minutes on counter or 30 minutes in refrigerator.