Easy Cheesecake Pie

apart. For more shaping technique tips see the graham cracker crust recipe page.
Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes.
Make the filling Using a handheld or stand mixer fitted with a paddle attachment beat the cream cheese and granulated sugar together on mediumhigh speed in a large bowl until the mixture is smooth and creamy about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream vanilla extract and lemon juice and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed to combineyou dont want any lumps. Then on medium speed add the eggs one at a time beating after each addition until just blended. After the second egg is incorporated into the batter stop mixing. If you still see some lumps at this point switch to a whisk and whisk by hand just until you break up the large lumps. Some small lumps are OK
Lower the oven temperature to 325F 163C and spread the cheesecake filling into the warm crust.
Bake the pie for 35 minutes or until the center is almost set. Check it at the 25minute mark and if its browning too quickly on top and around the edges tent it with aluminum foil for the last 10 minutes of baking.
Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. Cover if chilling it for longer than a few hours.
Feel free to garnish the pie with any of the optional toppings listed in the notes right
before or a couple hours before serving. Keep pie refrigerated if you decorate it and plan to serve later. I use a squeeze bottle to drizzle raspberry sauce on top and a piping bag fitted with Wilton 1M piping tip to zigzag whipped cream on top. For neat slices use a clean sharp knife and wipe the knife clean between each slice. Tip The first slice is never pretty! Much easier to slice after that first piece is out.
Cover and store leftover pie in the refrigerator for up to 5 days.