Cheesecake Pie

Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/3 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon finely grated lemon zest
• topping:
• 1 cup sour cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• Additional lemon zest, optional
• Mint leaves, optional

Directions

1. In a bowl, combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes.
2. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust.

Bake at 325° for 20-25 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla; spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.

Ingredients
114 cups graham cracker crumbs
13 cup butter melted
2 packages 8 ounces each cream cheese softened
12 cup sugar
2 large eggs lightly beaten
1 teaspoon vanilla extract
12 teaspoon finely grated lemon zest
topping
1 cup sour cream
2 tablespoons sugar
12 teaspoon vanilla extract
Additional lemon zest optional
Mint leaves optional
Directions
In a bowl combine cracker crumbs and butter. Firmly press onto the bottom and up the sides of a 9in. pie plate. Cover and refrigerate for 30 minutes.

In a large bowl beat the cream cheese and sugar until smooth. Add eggs beat on low speed just until combined. Stir in vanilla and lemon zest just until blended. Pour into prepared crust.
Bake at 325 for 2025 minutes or until center is almost set. Remove from the oven let stand for 5 minutes leave oven on. Combine the sour cream sugar and vanilla spread carefully over pie. Bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate overnight. Garnish with mint and lemon zest if desired. Refrigerate leftovers.