Cheesecake Pie

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 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon peel

Topping
1 cup (8 ounces) sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Additional lemon peel, optional
Mint leaves, optional

In a bowl, Combine cracker crumbs and butter. Firmly press into the bottom and up the sides of a 9-in. pie plate. Cover and refrigerate for 30 minutes.

In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla and lemon peel 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 peel if desired. Refrigerate leftovers. Makes 6-8 servings.