Lemon Cream Cheese Pie

This is a recipe that was given to me by my mother-in-law.  It's very good, like a lemon cheesecake.  It makes 2 pies.  You'll want to start it the day before if possible. 

Lemon Cream Cheese Pie   2 1/2 cups water 1 cup sugar 1/2 cup corn starch 3 well-beaten eggs 1/3 cup lemon juice 3 T. Butter or margarine Dash of salt 1 14-ounce can sweetened condensed milk 1 8-ounce package cream cheese, softened 1/3 cup lemon juice 1 4-serving package instant lemon pudding mix 2 baked 9-inch pie crusts Whipped cream   In saucepan, combine the water, sugar and cornstarch.  Cook and stir over medium heat till thickened and bubbly.  Reduce heat and stir for 2 minutes.   Beat about 1 cup of the hot mixture into the egg yolks.  Transfer all the mixture back to the saucepan.  Bring to a gentle boil and reduce heat.  Cook and stir for 2 minutes.   Remove from heat and add 1/3 cup lemon juice, butter and salt.  Stir till butter melts.  Cover surface of mixture with clear plastic wrap and chill for 3 to 24 hours.   Beat together cream cheese, sweetened condensed milk, 1/3 cup lemon juice and dry pudding mix.   Fold into chilled mixture.   Turn into prepared crusts.  Garnish with whipped cream.  Can decorate with lemon slices if you want it to look pretty before serving.   Makes 2 pies, 8 servings each.     ***Note - you can freeze pies before topping with whipped cream.  When ready to serve, thaw and top with whipped cream.