2 packages (8 oz each) cream cheese, softened

2 eggs

1 tsp vanilla extract

1 cup sugar

1 ready-to-use graham cracker crust


1 cup sour cream

2 tbsp sugar

1/2 tsp vanilla extract


Preheat your oven to 325°F (160°C).

In a bowl, whisk together cream cheese, eggs, sugar, and vanilla until creamy and lump-free.

Pour this mix into your graham cracker crust and ensure it's spread evenly.

Bake for 30-35 minutes. The pie should be set at the edges with a slightly wobbly center.

As the pie bakes, whip up the topping by blending the sour cream, sugar, and vanilla.

Post baking, spread this topping over the hot pie.

Return the pie to the oven for another 10 minutes.

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

Serve chilled, relishing every bite!

Pro Tip: Elevate your pie by layering on a fruit topping like cherry, blueberry, or strawberry on top of the sour cream layer before the pie sets in the fridge.