Lemon Cream Cheese Pie

1.Preheat oven to 350 degrees. Spray an 8-inch pie pan with cooking spray.
2.In a large bowl combine 4 tablespoons melted butter, graham cracker crumbs, and 2 tablespoons sugar. Press mixture into pie pan and up the sides.
3.In a standing mixer with paddle attachment add cream cheese, 1/4 cup sugar, egg, and 1/2 teaspoon vanilla. Beat until well combined, scraping down the sides. Pour mixture on top of crust in the pie pan.
4.Bake for 30-35 minutes, make sure knife inserted is mostly clean. Let pie cool on a cooling rack while making the filling.
5.In a small saucepan add 1/2 cup sugar, cornstarch, salt, and water. Set on low heat and simmer, whisking often. Whisk in lemon juice, egg yolks, and 1 tablespoon butter. When it starts to simmer again, immediately remove from heat. Pour through a fine mesh sieve into another bowl and let cool for 5 minutes.
6.Add lemon mixture to cream cheese filling then cover and refrigerate for several hours.
7.In the bowl of an electric mixture with a whish attachment add heavy cream, powdered sugar, and 1/4 teaspoon vanilla. Beat until stiff peaks and spread whipped cream on top of pie. Serve immediately.