Recipe: Lemon Layer Cream Cheese Pie

I'm not sure if this is what you're looking for, but it's from the Pillsbury Bake-Off.

LEMON LAYER CREAM CHEESE PIE
Source: Pillsbury
Recipe of Else Myers, Iowa City, Iowa
1996 (37th Pillsbury Bake-Off Winner)
Makes 1 pie, 8 servings

1 Pillsbury Refrigerated Pie Crust (from 15 oz. pkg.)
1 cup sugar, divided use
2 tablespoons cornstarch
1 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter or margarine
2 teaspoons grated lemon peel
1 (8 oz.) package cream cheese, softened
1 egg
1/2 cup whipping cream, whipped (for topping)

Prepare pie crust according to package instructions for one-crust filled pie using 9-inch pie pan.

Heat oven to 375 degrees F.

TO PREPARE THE LEMON MIXTURE:
In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add 1 cup cold water, stirring constantly until blended.

In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice, butter and lemon peel; blend well.

TO PREPARE THE CREAM CHEESE MIXTURE:
In small bowl, combine remaining 1/3 cup sugar and cream cheese; beat until smooth. Add egg; blend well.

TO ASSEMBLE AND BAKE:
Spoon and spread cream cheese mixture into prepared crust. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.

Bake at 375 degrees F for 35 to 40 minutes or until crust is golden brown (center will not be set). Cool 30 minutes. Refrigerate 1 1/2 hours or until completely chilled.

Serve topped with whipped cream. Store in refrigerator.