Prepare your pie crust by rolling it out and putting it in a 9 inch pie pan, cover and chill.
Prepare cheesecake filling with an electric mixer, blending cream cheese with white sugar for 2-3 minutes until smooth and creamy. Add vanilla and egg and mix until smooth, 1-2 minutes.
Spread cheesecake mixture evenly into chilled crust and put in freezer to chill while preparing pumpkin filling, about 15 minutes.
Prepare pumpkin filling by mixing together all ingredients except the eggs. Add those one at a time and mix for 2-3 minutes until light and fluffy. Gently spoon over chilled cream cheese filling and spread smooth.
Place pie on cookie sheet and bake at 400° for 15 minutes, then reduce heat to 350° and bake for an additional 35-40 minutes. Make sure the center of the pie is set and no longer liquid, slight jiggle is fine.
Remove from oven and cool at room temperature for 1 hour, then cover and move to refrigerator for at least 3-4 hours before slicing.
Notes
You can use either store bought pie dough or make your own from scratch for this recipe. Be sure to allow adequate chilling time before slicing. You can make this recipe 1-2 days ahead and refrigerate until serving.