¾ C. sour cream
In large mixing bowl beat cream cheese at medium speed until fluffy. Blend in ¾ cup sugar and 1 teaspoon vanilla. Add eggs one at a time, beating well after each addition. Pour into crumb crust.
Bake in preheated 325° F. oven 30 minutes.
Blend together sour cream, remaining ¼ cup sugar and ½ teaspoon vanilla.
Gently spread mixture over top of hot cheesecake and bake until center is set, about 30 minutes longer. Cool completely on wire rack.
Chill until firm, several hours or overnight.
LEMON MERINGUE PIE
6 to 8 servings
2 C. sugar, divided
⅓ C. cornstarch