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

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


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 1/2 cup sugar, lemon juice, vanilla and salt. Add eggs, 1 at a time, beating well after each. Pour filling into crumb crust. Bake in slow oven (325 degrees) for 25 to 30 minutes or until set. Combine the sour cream, 2 tablespoons of sugar and 1/2 teaspoon of vanilla; spoon over top of pie. Bake 10 minutes longer. Cool, chill several hours. Tampa, Florida

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