For the crust:

4 oz. cream cheese
3 eggs
1 tsp. vanilla extract
2 tsp. somersweet

For the filling:

6 egg yolks
1 packet unflavored gelatin
1 cup water
3 Tbls. somersweet
1/2 cup heavy cream
1 tbls. butter
1/3 cup citrus juice, fresh squeezed (lemon, lime, or both)
2 tsp. citrus zest
1/4 tsp. salt

For the meringue:

6 egg whites
1/2 tsp. cream of tartar
1 Tbls. somersweet

Preheat oven to 400 degrees. Blend all crust ingredients together until smooth. Pour into a 10-inch non-stick cake pan and bake until golden brown, about 10-12 minutes. Cool to room temperature. Turn oven down to 375 degrees.

Blend all filling ingredients until smooth. Put into a saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and allow to cook slightly. Refrigerate for 1 hour until set. Whip egg whites until they make soft peaks. Sprinkle with cream of tartar and somersweet and continue whipping until stiff peaks form.

Transfer 10-inch crust to an 8-inch non-stick cake pan, folding edges up sides of pan. Fill with citrus filling and top with meringue. Bake until meringue is a deep golden brown, about 3-5 minutes. Serve at room temperature.