1 (9 inch) prepared graham cracker crust
4 eggs
4 tablespoons vegetable oil
2 cups lemon juice
2 cups white sugar
4 ounces cream cheese
1 teaspoon lemon extract
1 (7 ounce) can sliced lemonade concentrate
2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together eggs, oil, lemon juice and sugar. Beat on high speed until blended. Beat in cream cheese and lemon extract. Stir in chopped pecans. Spread mixture into graham cracker crust and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Place cream cheese mixture in a small, resealable plastic bag while still in the tube. Place bag into a large shallow dish or bowl, and add water to cheese mixture to just cover. Cover bowl tightly with plastic wrap.
Place cream cheese mixture in a medium bowl, and beat on medium speed until smooth. Fold in lemon extract. Spread cream cheese mixture evenly over cream cheese mixture.
Bake in preheated oven for 60 minutes, or until toothpick inserted in center comes out clean.