Inspired by the Ambrosia Pie at Tippin's Restaurant, this pie has a graham cracker crust, a soft cheesecake filling, a fresh fruit topping, and a sweet, shiny glaze.
Pulse graham crackers in a food processor. Add butter and sugar and pulse until combined. Press into a 9-inch pie plate and bake for 13 - 18 minutes until fragrant and browned. Allow crust to cool completely before assembling pie.
Make the cheesecake filling:
Mix together cream cheese and powdered sugar in stand mixer or with hand mixer until smooth and creamy. Stir in vanilla extract and 1 tablespoon heavy cream.
In a separate bowl, whip cream until peaks form.
Carefully fold whipped cream into cream cheese mixture.
Spread into crust and chill.
Make the fruit glaze:
Combine water, sugar, and vanilla in a saucepan over medium heat. Bring to a simmer.
Dissolve cornstarch in 1/4 cup water. Add to the saucepan and stir. Simmer a few minutes until thickened. (Add more water/cornstarch if it's not getting thick). Stir in lemon juice and cool glaze.
Assemble the pie:
Fill cooled graham cracker crust shell with cheesecake filling mixture.