Prepare the crust by combining graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press the mixture into a 9-inch pie plate and bake at 350°F for 8-10 minutes. Allow to cool.

Make the lemon filling by whisking sugar, cornstarch, and a pinch of salt in a saucepan. Gradually add water and cook over medium heat until thickened. Temper egg yolks and add to the mixture, cooking for an additional 2-3 minutes. Stir in butter, lemon zest, and juice.

Prepare the cream layer by beating cream cheese until smooth. Gradually mix in powdered sugar and vanilla. Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture.

Assemble the pie by pouring the lemon filling into the cooled crust. Chill in the refrigerator for 30 minutes. Spread the cream layer over the filling.

Chill the assembled pie covered in plastic wrap for at least 4 hours, or overnight. Garnish with fresh lemon slices before serving.