My Grandma River's Cheesecake

1-10" ready made graham cracker pie crust

Filling
2-packages cream cheese (not fat free or low fat)
1/2 cup sugar
2-eggs
1tsp vanilla

Topping
1-8oz container of sour cream
1/4cup sugar
1tsp vanilla

Bring the cream cheese to room temperature before starting

Cream the 2 packages of cream cheese with the sugar using electric mixer.  Add eggs and the vanilla.  Mix until smooth, pour into the pie crust and bake for 25-27 minutes at 375 degrees.

Mix together an 8 oz container of sour cream with 1/4 cup sugar and 1tsp vanilla.  Pour and spread evenly over the baked filling and put back into the oven for another 10-12 minutes at 350 degrees.

Variations: I have tested and tried
Orange Version - Zest about 1tsp of the orange and squeeze about 1T of the juice into the filling as well as the vanilla.  For the topping add about 1tsp of the juice along with the vanilla too. 

Lemon Version - Zest about 1tsp of the lemon and squeeze about 1T of the juice into the filling as well as the vanilla.  For the topping add about 1tsp of the juice along with the vanilla too. 

If you don't have an orange or lemon, just use the orange extract or lemon extract. 

The lemon version is good served with blueberry pie filling.