Preheat the oven to 375 degrees.

In a small mixing bowl, beat the egg fully.

Using a sauce brush, lightly brush the egg onto the pie crust, covering it entirely.

Leaving the crust inside the pie plate, bake it for 5 minutes. When done, remove from the oven and set aside.

In a large mixing bowl, beat together the cream cheese and powdered sugar until silky smooth.

Add in whipped topping, lemon juice and vest. Beat until all ingredients are well combined and mixture is smooth.

Scoop the cheesecake batter carefully into the pie crust smoothing out towards the edges with every scoop.

Smooth out the cheesecake until it’s mostly flat on top. See notes for additional tips.

Cover cheesecake and allow to cool for 6 hours or overnight before eating.

When done chilling, cut using a pie server and/or serrated knife.

Top with additional lemon vest, whipped topping and/or maraschino cherries.