1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/2 tsp. vanilla
Dash salt
2 eggs
1 unbaked 8 inch graham cracker crust
1 c. dairy sour cream
2 tbsp. sugar
1/4 tsp. vanilla

Beat cream cheese until fluffy; gradually blend in 1/2 cup sugar, lemon juice, 1/2 tsp. vanilla and salt. Add eggs, one at a time, beating well after each. Pour filling into crust. Bake in slow oven (325 degrees) 25 to 30 minutes or until set.

Combine remaining ingredients and spoon over top of pie. Bake 10 minutes longer. Cool. Chill several hours. Serve with fresh ripe strawberries or other fresh or frozen fruit, if desired.