These recipes are to make larger amounts

3 Graham Cracker crusts (from the store)
3–8 oz. cream cheese (softened)
4 eggs
1 ½ c. sugar
4 tsp. vanilla
1 tsp. lemon juice

Topping:
24 oz. sour cream
¾ c. sugar
2 tsp. vanilla
6 Graham Cracker crusts
6–8 oz. cream cheese (softened)
8 eggs
3 c. sugar
8 tsp. vanilla
2 tsp. lemon juice
48 oz. sour cream(6 cups or 2 lg.cartons)
1 ½ c. sugar
4 tsp. vanilla

In a bowl, put softened cream cheese and mix with electric mixer. Add eggs, sugar, vanilla and lemon juice. Don't mix too much—just mix until smooth. Pour this mixture into graham cracker shell and bake at 350 for 20 minutes. Cool for 5 minutes. As this cools, mix the topping together. In a bowl, put sour cream and mix until smooth. Add sugar and vanilla. When you put this on top of the hot pie—spoon it on carefully so it won't break through the other mixture. Put on in spoonfuls and carefully spread all over the top touching the edges. Bake for 10 minutes longer. Let this cool and refrigerate until set up. Serve with cherry, raspberry or blueberry sauce or whatever sauce you like. I use the canned pie fillings. This is a very delicious cheese cake.