• Set the oven temperature at 350°F (or 177°C).

Homemade Pie Crust

• Toss whole graham crackers in a blender or food processor until they're crumbly. Mix the crumbs with the granulated sugar, then pour in the unsalted butter and stir it all together in a bowl. Your mixture should be thick and sandy. Dump that mixture into a 9-inch pie dish (greasing is optional).
• Bake this crust quickly (10 minutes).

Filling

• Toss your white sugar and cream cheese in a big mixing bowl. Crank the speed to medium-high and let it rip for 3 minutes until creamy and smooth. Scrape the bottom and sides of the mixing bowl to make sure everything's mixed in.
• Add sour cream, lemon juice, and vanilla extract. Keep mixing until nicely combined. Again, scrape the bowl.
• Crack 2 eggs in one at a time, giving them a good mix after every addition (at medium speed) until they JUST blend in.

Baking

• Adjust the oven to 325°F (or 163°C) and pour that creamy cheesecake filling over your warm crust.
• Bake for 35 minutes until its center is nearly set. Keep an eye on it after the first 25 minutes, though, and cover it with foil if it's getting too brown on top.
• Let it rest on a wire rack for about an hour at room temp. Then, it should stay in the fridge for 2 hours to 2 days. Cover it up if it stays there longer than 3 hours.
• (Optional). Jazz up your pie with your favorite toppings, either right before serving or 1-2 hours in advance. If you're decorating and not serving immediately, refrigerate the pie again.
• Slice the cake with a dry, sharp knife and wipe it clean after each neat slice. Enjoy!