1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green bell pepper
2 eggs
1 teaspoon vanilla extract
1/2 cup lemon juice
1/2 cup lemon zest
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together cream cheese and sour cream. Mix in celery, onion, bell pepper and eggs. Beat until smooth; measure 1/2 cup of the mixture into a small measuring cup. Spread over graham cracker crust.
Bake in preheated oven for 25 to 30 minutes, or until bubbly and tender. Cool completely. Pour filling into pie crust and refrigerate.
To make the lemon lemon filling: Add 1/2 cup lemon juice to the sour cream mixture, whisking until smooth and glossy. Stir in 1/2 cup lemon zest and mix until thoroughly combined. Gradually pour over filling, stirring well so that all ingredients are incorporated. Garnish with sliced red cherry.