Lemon Cream Cheese Pie

1 1/4 c Graham Cracker Crumbs
1/4 c sugar
4 T butter, melted

Mix and shape into 9 inch pie pan.  Bake at 375 for 6-8 minutes.

Cream cheese layer:

12 oz cream cheese
1/3 c sugar
1/3 c sour cream
1/4 t salt
1 t vanilla
1/2 t Knox (plain) gelatin
1 T cold water

Combine cream cheese, sugar, sour cream, and salt.  Cook on very low heat stirring constantly until mixture starts to boil. Mix gelatin with water to disolve.  When dissolved, add to mixture on stove along with vanilla. Boil at a light boil for 2 min. Remove from heat.  When it is luke warm, pour into crust and refrigerate.

Lemon topping:

1 c water
1 c sugar
1 c fresh lemon juice
4 beaten egg yolks
5 T cornstarch
1 T grated lemon peel
1/4 t salt
2 T butter

Put everything except butter and egg yolks into a pan,  Whisk together.  Stir constantly until boiling.  Boil for 2 minutes. Pour half of the hot mixture into beaten eggs and mix.  When blended, return egg mixture back to hot mixture. Boil for 5 minutes.

Remove from heat and add butter and vanilla.

When room temperature, smooth it over the cream cheese and chill.

Top with fresh whipped cream.