Every time I whip up this pie, my friends can't stop asking for the recipe. It's unforgettable!

Servings: 8 servings

1 (9-inch) graham cracker crust
2 (8 oz) packages cream cheese, softened
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest, divided
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C).

In a large bowl, beat together the softened cream cheese, eggs, 3/4 cup sugar, 1 teaspoon vanilla extract, and 1/2 tablespoon lemon zest until smooth and creamy.

Pour the cream cheese mixture into the prepared graham cracker crust, spreading it evenly.

Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.

While the pie is baking, prepare the topping by mixing the sour cream, 1/4 cup sugar, 1 teaspoon vanilla extract, and the remaining 1/2 tablespoon lemon zest in a bowl.

Once the pie is done baking, remove it from the oven and let it cool slightly.

Increase the oven temperature to 450°F (232°C).

Spread the sour cream mixture evenly over the top of the pie.

Return the pie to the oven and bake for an additional 5 minutes.

Allow the pie to cool at room temperature, then refrigerate for at least 4 hours or overnight.

Garnish with lemon slices if desired before serving.