CRUST:

1 1/2 c. graham crackers, crushed
1/2 c. butter

FILLING:

3/4 lb. cream cheese
2 eggs
2 1/2 tbsp. milk
1/4 c. sugar
3 tsp. vanilla
2 tsp. lemon juice
1 tsp. grated lemon rind

TOPPING:

1 c. sour cream
1/4 c. sugar
1 tsp. vanilla

1. Crush the crackers finely. Melt the butter. Mix together. Line a pie tin with the cracker crumbs and press down very firmly. Set aside.

2. Put cream cheese, eggs, milk, sugar, vanilla, lemon juice and lemon rind in an electric blender and mix for one minute at a medium speed. Pour mixture into the pie shell and bake in a 375 degree oven for 20 to 25 minutes. Cool.

3. Combine the sour cream with the sugar and vanilla. Mix well and pour over the cooled cheese pie. Bake for 7 minutes in a 475 degree oven. Cool before serving. Serves 8.