2 (8 oz.) pkgs. cream cheese
2/3 c. sugar
3 eggs
1/2 tsp. vanilla
1/4 tsp. lemon juice (fresh)

TOPPING:

1 (16 oz.) container sour cream
3 tbsp. sugar
1 tsp. vanilla
1/4 tsp. lemon juice

Soften cream cheese and beat with sugar very well. Add eggs, 1 at a time. Add a 1/2 teaspoon of vanilla, 1/4 teaspoon lemon juice and mix well. Put the mixture into a greased glass pie plate. Bake at 325 degrees for 50 minutes until brown. Remove from oven and cool for 10 to 15 minutes.

TOPPING: Mix all topping ingredients together. Spread over top of pie and bake again for 10 minutes. The top will be almost liquid, but cool it and put it in the refrigerator for 4 hours or overnight.