👩‍🍳 How to Make It
Step 1: Preheat and Prep
Set your oven to 350°F and ensure your cream cheese is super soft—it should feel like butter under gentle pressure.

Step 2: Make the Filling
Beat the cream cheese until smooth, then add eggs, sugar, vanilla, and half the lemon zest. Mix until velvety and lump-free.

Step 3: Assemble
Pour the filling into the graham crust and smooth the surface.

Step 4: Bake It
Bake for 30–35 minutes. Look for set edges and a slightly jiggly center—it’ll firm up beautifully as it cools.

Step 5: Whip Up the Topping
Mix sour cream with remaining sugar, vanilla, and lemon zest.

Step 6: Top It Off
Remove pie from the oven, let it cool briefly, then turn the oven up to 450°F. Spread the topping evenly over the pie.

Step 7: Flash Bake
Bake for 5 more minutes to gently set the topping.

Step 8: Chill Time
Cool on the counter, then refrigerate for at least 4 hours. Overnight chilling? Even better.

✨ Tips for Serving
Add a sprinkle of crushed graham crackers or candied lemon peel for flair.
Serve chilled with whipped cream or a few fresh raspberries for color and contrast.
This pie makes 8 generous slices—perfect for sharing or savoring solo across a few sweet days.