Creamy Lemon Cheesecake Pie

2 8-oz pkg cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 tbsp fresh lemon juice
1 tsp grated lemon peel
2 eggs
1 graham cracker pie crust

Preheat oven to 375 degrees.

Beat cream cheese in bowl of electric mixer on medium speed until creamy.  Add sugar; beat until well blended. Add sour cream, lemon juice and peel; mix well.  Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

Pour over mixture into pie shell.

Bake 35 to 40 minutes or until center is almost set.  Cool completely on wire rack.  Refrigerate 4 hours or overnight.