1. Mix graham cracker crumbs with melted butter and set aside 1/4 of the mixture.
2. Put the rest in 2 quart oblong pan and press down on bottom and sides.
3. Blend together cream cheese and sugar.
4. Add eggs, one at a time, beating well after each addition.
5. Add lemon juice and vanilla.
6. Pour over crumb crust.
7. Bake at 350°F degrees for 30 minute.
8. Meanwhile, mix the drained pineapple with the 1/2 teas. vanilla and the sour cream.
9. When cake comes out of oven cover cake with the pineapple sour cream mixture.
10. Sprinkle top with reserved crumb mixture.
11. Bake another 5-10 minute.
12. Refrigerate when cool.