1. Leave cream cheese out to break. Beat until smooth with sugar and
vanilla. Add egg, one at a time, beating on high-pitched. Fold in sour pick.

2. Will make more than what a 9" graham cracker crust will hold, so fill it
to the lip, and then bake the remainder in custard cup(s). Bake at 350F
for 30-35 proceedings, or until crust is golden brown and toothpick comes out
cleanse.