Lemon Cream Cheese Pie

1 C graham cracker crumbs
1/4 C butter, melted
2 Tbls sugar
1 8 oz pkg cream cheese, softened
1/4 c sugar
1/2 tsp vanilla
1 egg
1/2 c sugar
2 Tbls cornstarch
dash of salt
1 C water
2 egg yolks
2 Tbls fresh lemon juice
1 Tbls butter

Preheat oven to 350 degrees.   Make crust by combining graham cracker crumbs with 2 Tbls sugar and melted butter.   Press crust into 8" pie pan.   Prepare cream cheese filling by mixing cream cheese, 1/4 c sugar, vanilla and an egg using an electric mixer.   Mix until smooth.   Pour cream cheese filling into crust and bake for 30-35 min or until center is cooked.
As pie cools, make lemon filling by combining 1/2 c sugar with cornstarch, salt, and water in small saucepan.   Set mixture over low heat and bring to simmer, stirring often.   Whisk in egg yolks, then add lemon juice and butter.  When mixture simmers again, immediately remove from heat.   Pour lemon filling over cream cheese filling and let pie cool.  When cool, chill pie in refrigerator for several hours before serving.