Ingredients

Crust:
1 1/4 cups Graham cracker crumbs
2 tablespoons sugar
1/4 cup melted butter

Filling:
2 8-ounce packages cream cheese, softened
2 eggs
3/4cup sugar
2 teaspoons vanilla
1/2 teaspoon grated lemon peel

Topping:
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla

Directions

Heat oven to 350 degrees. Mix crust together and press into 8-inch pie pan. Beat cream cheese slightly. Add eggs, sugar, vanilla, and lemon peel; beat until light and fluffy. Pour into crust. Bake until firm, about 25 minutes. Mix topping ingredients together. Spread topping carefully over cooked pie. Refrigerate at least 8 hours. Garnish with favorite berry topping if desired. Serves 8. Winning entry, this year's Salt Lake County 4-H Dairy Foods Contest.