• 20 to 22 (1 1/2 c.) graham cracker squares finely crumbled
• 1/4 c. sugar
• 1/2 c. melted margarine

Combine cracker crumbs and margarine thoroughly. Pat into 9 inch pie pan.

FILLING (USE A LARGE BOWL)

• 12 oz. cream cheese whipped
• 2 eggs, beaten
• 2 t. vanilla
• 3/4 c. sugar
• 1/2 t. lemon extract

Combine ingredients and beat until light and frothy. Pour into graham cracker crust and bake in 350° oven for 20 minutes. Remove from oven and cool for 5 minutes. Then pour topping over pie and return to 350° oven for 10 minutes. Refrigerate after I hour. Refrigerate 5 hours before cutting.

TOPPING

• 1 c. sour cream
• 1 t. vanilla
• 3 1/2 T. sugar

Blend thoroughly.

Note: This recipe is from Greg Benecke’s mother. Their family gives it as a wedding present. This is one of Scott’s favorites.