Preheat oven to 375°.
Beat eggs, lemon juice and sugar until light colored.
Add cheese and beat thoroughly.
Pour filling into crust and bake 20 minutes.
Remove cake; increase oven to 475°, top cake with sour cream mixed with sugar and vanilla.
Sprinkle remaining crumbs on top.
Bake 10 minutes longer.
Cool and chill in refrigerator overnight.
Top with cherry pie filling (1 can) if desired.
Crust: Graham cracker shell.
Blend 2 cups crumbs with 4 tablespoons confectioners sugar and 1/2 cup melted butter.
Spread and press mixture on buttered sides of bottom of large size spring form pan, chill several hours before serving.
Reserve 1/4 cup of crumb mixture to sprinkle on top of cake.