Make Graham Cracker Crust: In medium bowl, with fork, lightly toss crumbs
with butter, to mix well. With back of metal spoon, press to bottom and
sides (not rim) of 9-inch pie plate. Refrigerate. Preheat oven to 350°.
Make Pumpkin-Cheese Filling: In large bowl combine cheese, 3/4 cup sugar,
flour, peels, 1/4 ts vanilla, eggs, egg yolks, and pumpkin; beat at medium
speed until smooth. Turn into crust. Bake 35-40 minutes, or until center of
pie seems firm when pie is gently shaken. Meanwhile, make Sour Cream
Topping: In small bowl, combine sour cream with sugar and vanilla; mix
well. Spread topping evenly over pie. Bake 10 minutes longer. Let pie cool
completety in wire rack - about 1 hour. Refrigerate overnight.
