Double Layer Lemon Cream Cheesecake Pie

Preheat oven to 350 degrees F.

Crust: Combine the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan. Set aside.

Cream cheese filling: Mix cream cheese with sugar, vanilla and egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust.

Bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.

Lemon filling: Combine sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.

Pour the lemon filling over the cooled cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.