Preheat the oven to 350 degrees. Position a rack in the center of the oven.
Break the crackers into a blender or food processor and pulse to make 1 1/3 cups fine crumbs. Thoroughly combine the crumbs and butter. Pat themixture into a 9-inch pie pan, going up the sides as far as possible.
In a medium bowl of an electric mixer, make the filling by combining the cream cheese, eggs, sugar, vanilla, lemon peel and juice. Beat until themixture is light and frothy, about 2 minutes. Pour into the crust and bake for30 minutes.
Meanwhile, to make the topping, combine the sour cream, sugar, and vanilla.
Remove the pie from the oven and let it cool for 5 minutes. Pour the sour cream mixture over the pie andspread evenly. Sprinkle lightly witcinnamon, return to the oven, andbake for 10 minutes. Cool on a rackfor 20 minutes, then refrigerate atleast 5 hours before serving. The piekeeps, refrigerated, for up to 5 days.
The pie should be refrigerated at least 5 hours before serving, so plan ahead.