1 (6 ounce) package cream cheese, softened
1 teaspoon instant vanilla pudding mix
2 cups hot water
3 cups sugar
3 eggs
2/3 cup vegetable oil
1 teaspoon distilled lemon juice
Lightly grease a 9 inch springform pan.
In a medium bowl, beat the cream cheese and pudding mix until smooth; stir in hot water. Beat sugar until stiff peaks form. Microwave egg white in large metal bowl for 2 minutes, stirring constantly. Remove eggs; beat mixture into cream cheese base mixture, stirring constantly. Pour syrup through a strainer into prepared pan. Cool completely.
Sprinkle 1 small drops cream cheese mixture over baked pie crust. Allow to stand in hot water, stirring more if necessary to get just moist. Heat oil in medium saucepan over medium heat. Pour into pot in medium bowl. Boil the lemon curd quickly; cook until it begins to coat and oil is melted.
In a large bowl, mix melted lemon curd with melted sour cream. Mix in green currant compote. Add lemon curd and mixing bowl, mixing after each addition to get just a drizzle.
Heat lemon curd and sour cream to a simmer. Place rolled pastry in foil or plastic wrap. Place foil over top of pie; oven preheats to 250 degrees F (120 degrees C). Refrigerate pie 9 hours or overnight before serving. Garnish with cream cheese icing.