Created by Catzmomme on May 10, 2015
Step 1: In a medium-size bowl, beat softened cream cheese until light and fluffy. Gradually stir in condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours.
Step 2: Place the pie filling in a medium sized saucepan.
Step 3: Add cornstarch to water; whisk until smooth. Add to pie filling, then stir in 1/2 cup sugar. Cook over medium heat until the sauce thickens a bit. When cooled spoon over the cheese pie.
Step 4: Refrigerate until topping is cold (the longer this pie is refrigerated the better the flavor will be!).