Lemon Cheesecake Cream Pie

  •  1.5 cups Graham cracker crumbs (appx. 12 sheets of graham crackers)
  • 1/8 cup plus 3/4 cup white sugar
  • 1/8 cup plus 3/4 cup brown sugar
  • 1 stick melted butter
  • 1.5 sticks butter divided into tablespoons
  • 1.5 (8oz) packages softened cream cheese
  • 3/4 cup heavy whipping cream
  • 3 Tbsp powdered sugar
  • 3/4 tsp powdered sugar
  • 3/4 tsp vanilla
  • 1.5 cups lemon juice
  • 1.5 Tbsp cornstarch
  • 3 tsp lemon zest
  • 6 egg yolks beaten
  • whipped cream

Preheat oven to 375 degrees. In a bowl. mix graham cracker crumbs, 4.5 Tbsp sugar (mix brown and white) and melted butter. Pour mixture into pie or springform pan.  Use the bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides.  Use your fingers to pack crumbs tightly into the sides of the pie pan. Prebake crust for 7-10 minutes and allow to cool.

In a bowl, beat cream cheese until smooth. Add cream, powdered sugar and vanilla. Continue beating until fluffy. Spread into an even layer over the crust and refrigerate. Add lemon juice, 1 cup sugar, cornstarch and lemon zest to a small saucepan. Stir constantly over medium heat until mixtures starts to boil. 

In a seperate bowl. Place egg yolks and add a few tablespoons of the juice mixture slowly, stirring constantly. repeat the addition of the juice mixture until about half the juice has been added.  Add the egg mixture back to the saucepan with the remaining juice. Cook over medium heat, stirring constantly until mixture is thickened and reaches 165 degrees. Remove from heat and whisk in butter 1 tbsp at a time. Allow to cool at least 15 mins.

Spread lemon curd over chilled cream cheese layer. Refrigerate at least 1 hour to set. Serve topped with whipped cream. Garnish with lemon zest, mint leaf or fresh berries.

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