- 30 minutes
- 32 minutes
- Mix crackers and butter together until moist. Reserve a little for the top. Pat firmly into an 8 to 10 inch pie plate going up the sides.
- Take cream cheese out of the fridge to soften. Beat until smooth with hand mixer. Add beaten eggs and sugar, beat well. Add vanilla and lemon juice and beat. Put mixture in prepared crust and bake at 350°F for 20-22 minutes. Let cool.
- With a spoon only, mix together sour cream, vanilla and sugar. Place on cooked pie, seal to the edge. Sprinkle reserved cracker topping sparsely. Bake 10 minutes at 350°F.
- Refrigerate for two days for it to set well (Can do just overnight, but the longer the better.).