Lemon Cheesecake Streusel Pie

• 1 prepared unbaked single-crust sweet pastry pie shell (recipe posted separately)
• 5 eggs
• 3 egg yolks
• 1 14 cups sugar
• 34 cup lemon juice
• 2 tablespoons butter
• 13 cup all-purpose flour
• 13 cup packed brown sugar
• 2 tablespoons butter, melted
• 1 (8 ounce) package cream cheese, softened
• 14 cup sugar
• 1 egg
• 1 teaspoon vanilla

1. Lemon Filling:.
2. In heatproof bowl, whisk together eggs, egg yolks, sugar and lemon juice.
3. Set over sauce pan of simmering water; cook, constantly stirring, until thick enough to mound on spoon, 15 to 20 minutes.
4. Strain through fine, sieve into bowl; stir in butter.
5. Place plastic wrap directly on surface, refrigerate until cold, about one hour.
6. Line prepared single pie shell with foil; fill with pie weights or dried beans.
7. Bake in bottom third of 375 F oven for 15 minutes.
8. Remove weights and foil; prick base all over with fork.
9. Bake for 10 to 12 minutes or just until pastry starts turning golden.
10. Let cool on rack.
11. Streusel Topping:.
12. In bowl, combine flour with sugar; drizzle with butter, stirring until crumbly.
13. Set aside.
14. Cheesecake:.
15. In bowl, beat cream cheese with sugar until fluffy.
16. Beat in egg and vanilla.
17. Spread into pie shell.
18. Spread filling over top.
19. Sprinkle with streusel.
20. Bake in bottom 1/3 of 350F oven for about 45 minutes or until puffed and streusel is golden.
21. Let cool on rack.

shell, eggs, egg yolks, sugar, lemon juice, butter, flour, brown sugar, butter, cream cheese, sugar, egg, vanilla

Taken from www.food.com/recipe/lemon-cheesecake-streusel-pie-314803 (may not work)